Fluffy, silky, creamy mousse loaded with pumpkin spice! Super easy dairy-free, guilt-free recipe that's ready in just minutes!
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Thank you for supporting Pretty Pies!
Products I used:
Canned pumpkin, pecans, pepitas, and pumpkin spice from Aldi
Pumpkin Spice Recipe
- 3 Tbs 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 Tbs 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