Ingredients

PUMPKIN MOUSSE
2 cups pumpkin (pureed)
1 1/2 cups cashews (soaked)
6 tablespoons coconut oil
1/4 cup water
1/4 cup agave nectar
CRUST/BASE
1 cup pecans
1/4 to 1/3 cup dates
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 pinch of sea salt

Recipe Directions

PUMPKIN MOUSSE

1. Soak cashews overnight and rinse well.

2. Put in blender with other ingredients and blend until smooth. You may also wish to put everything, except the pumpkin puree, into the blender, blend, and then fold in the puree.

CRUST

3. In a food processor, blend pecans with cinnamon and sea salt until crumbly.

4. Add dates, starting at 1/4 cup, and blend. Add dates as needed until doughy consistency is reached (i.e., the mixture sticks together).

5. Press into pan. Add the mousse.

6. Chill in fridge for 1 to 2 hours.

Cupcakes revenge's Thoughts

By cupcakes revenge

A delicious and light pumpkin mousse atop a spiced pecan base.

 

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Top voted

Mar 28, 2013

10 votes
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jsteinshouer's Review

Pumpkin Mousse Pie
5
5 out of 5

Great pie!

All

Mar 28, 2013

10 votes
+
Vote up!
-
Vote down!

jsteinshouer's Review

Pumpkin Mousse Pie
5
5 out of 5

Great pie!

Top Voted

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