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
Details
Adapted from dessertswithbenefits.com
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}
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