by StephMcRD

about 1 year ago

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.

Nutrition Info:


  • 449 calories
  • 25g total fat
  • 5g saturated fat
  • 0mg cholesterol
  • 15mg sodium
  • 53g carbohydrate (7g dietary fiber, 31g sugar)
  • 12g protein
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