Pumpkin Mousse
After the third try, this pumpkin mousse finally checked all the boxes on taste AND texture! It’s thick, creamy, and perfect to enjoy as a dessert or even breakfast! Yes, I said breakfast. That’s because it’s filled with fiber, healthy fat, and has NO refined sugar. I hope you enjoy as much as I did!
Dairy free, gluten free, refined sugar free, soy free, Whole 30, paleo
Yield: 2-3 servings
Ingredients
3/4 cup full fat canned coconut milk (Trader Joes, Whole Foods, & Native Forest are my favorite brands)
1/2 of a medium, ripe banana
1/4 cup canned pumpkin
splash of vanilla extract
1 tsp cinnamon + 1/2 tsp nutmeg
heavy shake of allspice
2 tsp gelatin
pinch of sea salt
optional topping: crumbled pumpkin chocolate chip scone
*if you prefer a sweeter mousse, add the full banana instead of just half, or 1-2 T of maple syrup
Directions
Add all ingredients to a small/individual blender cup and blend on high speed until evenly mixed
You may have to blend a few times, taking breaks to tap the blender cup, allowing it to continue to mix throughout
Enjoy on its own, with a shake of cinnamon, or with one of my pumpkin chocolate chip scones crumbled on top. Recipe can be found here on the blog under breakfast
