Pumpkin Mousse Pie (Gluten-Free) recipes

Pumpkin Mousse Pie is creamy and scrumptious. Its chocolate crust and easy pumpkin mousse filling make it the perfect holiday treat. Vegan, dairy-free, gluten-free.

Ingredient

– Canned pumpkin – Almond butter – Full-fat coconut milk – Almond flour – Cocoa powder – Coconut oil – Maple syrup – Ginger, cinnamon, nutmeg, clove

Direction

Whisk almond flour, cocoa powder, baking soda, and salt in a medium bowl. Stir in coconut oil, maple syrup, and vanilla to moisten dry ingredients. 

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Mix almond butter, ½ cup maple syrup, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves on medium speed with an electric mixer.

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Make sure to incorporate half of the coconut whipped cream into the almond butter mixture using a spatula.

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The remaining coconut whipped cream should be added, and then the mixture should be folded until it is completely combined.

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Place on a chocolate crust, and then freeze for a period of two hours. Whipped cream should be used to adorn the top when it is time to serve.

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also see

also see

Carrot Pie (Vegan) recipes