This Health Starts Here mousse tastes just like the inside of a pumpkin pie. My favorite way to serve it is with crushed ginger snaps or on top of a pecan and date crust.

Makes enough for one pie crust

• 12 ounces cashews
• 8 ounces dates
• 15 ounces canned pumpkin
• 1/4 cup unsweetened vanilla almond milk
• 1 tablespoon pumpkin pie spice

1. Soak cashews in the almond milk at least three hours, preferable over night.
2. After soaking, blend all ingredients in a high powered blender until smooth.
3. Chill for an hour before serving. Can refridgerate for up to three days.
4. If making a pie, wait to put mousse on crust until ready to serve.