MAPLE PUMPKIN PIE MOUSSE PUDDING

⅕ Recipe= 230 Calories: This Maple Pumpkin Pie Pudding Mousse is both sweet and creamy, but slightly on the dense side since you don’t have to whip eggs for 10+ minutes. The low glycemic sweeteners won’t give you a sugar-rush and sugar-crash, the amount of fiber will give you that “full” sensation, and the high protein content will keep you satisfied after one serving rather than the entire batch!

Photo by JANINE W.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1

    {15oz} can 100% Pure Pumpkin

  • 1

    {13.5oz} can Light Coconut Milk

  • 3

    tablespoons {63g} Pure Maple Syrup

  • 2

    tablespoons {42g} Molasses

  • 1/2

    teaspoon Maple Flavor

  • 1/2

    cup+2 Tbsp.{65g} Soy Protein Powder*

  • 1/4

    cup {48g} Sucanat

  • 1/4

    cup {26g} Ground Flaxseed

  • 8

    packets Truvia {or sweetener of choice}

  • 1

    teaspoon Cinnamon

  • 3/4

    teaspoon Nutmeg

Directions

In a large bowl, whisk together pumpkin, coconut milk, maple syrup, molasses and maple flavor. In a medium-sized bowl, whisk together soy protein, sucanat, flax, truvia, cinnamon and nutmeg. Slowly add the dry to the wet while whisking {when all is mixed in, it should look like a thick orange cake batter} Pour into serving cups, cover and refrigerate about 4 hours {should be thick/firm} *You can try using other protein powders, but I have not tried it. Note that the linked soy protein absorbs a lot of water, similar to coconut flour and brown rice protein powder. This recipe is: high fiber, high protein, gluten free, vegan! Top Pumpkin Pie Pudding with chopped pecans, a sprinkle of sucanat, a dash of cinnamon or healthy whipped cream {I recommend Soyatoo Rice Whip}

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