MAPLE PUMPKIN PIE MOUSSE PUDDING

By grinder

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!

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

Preparation

Step 1

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}