Easy Pumpkin Mousse - to try

 

Easy Pumpkin Mousse

Pumpkin Mousse

• 1 cup coconut cream - (from 1 can of coconut milk, refrigerated overnight)
• 1/2 cup canned pumpkin puree
• 2 tsp pumpkin spice - recipe below
• 1/16 tsp pure stevia powder - or monkfruit powder or 1-2 Tbs powdered coconut sugar, to taste.

Extras for Serving & Garnish

• 1/2 cup chopped pecans & roasted green pumpkin seeds (pepitas)
• 1/3 cup coconut whipped cream - recipe below
• dash cinnamon

Instructions

• Use a can of full fat coconut milk that has been refrigerated overnight (or a can of coconut cream) Carefully scoop out the coconut cream (reserving the leftover coconut water for a smoothie).
• Add all ingredients to a mixing bowl and whip with a hand mixer until fluffy and smooth, about 30-60 seconds.
• Adjust sweetener and spice to taste.
• Add a layer of chopped pecans and pepitas into the bottom of 4 or 5 mini jars. Add mousse into jars (I used a baggie to pipe it in pretty)
• Top with a dollop of coconut whipped cream (recipe below) and a sprinkle of nuts/seeds. Dust with cinnamon. Serve chilled. Enjoy!

Notes

 

Products I used:

Coconut Milk 

Pure Stevia Powder

Pumpkin Spice Recipe

• 3 Tbsp cinnamon
• 2 tsp ginger
• 2 tsp nutmeg
• 1-1/2 tsp allspice
• 1-1/2 tsp cloves

Coconut Whipped Cream Recipe

Use 1 can of coconut milk that has been refrigerated overnight (or 1 can of coconut cream). Scoop out the solid cream only into a mixing bowl. Add 2 tsp vanilla and sweetener of choice (7 drops of liquid stevia or 4 drops of monkfruit, a dash of pure stevia powder, or 1 Tbsp powdered coconut sugar). Whip smooth with a hand mixer about 30 seconds.

To store: keep refrigerated for about 1 week. Freezing not recommended since it may change the texture.

Macros (4 servings, without nuts and whipped cream) Calories 133  Fat 13 g Carb 4 g Fiber 1 g Net Carbs 3 g Protein 1 g
https://prettypies.com/easy-pumpkin-mousse-low-carb/#wprm-recipe-container-7094