Thanksgiving is tomorrow and I have the perfect last minute dessert to make! Paleo pumpkin mousse. It tastes like pumpkin pie filling, but a little creamier. Since I have been eating a mostly paleo, but 100% gluten free diet as suggested by our fertility doctors, I have been trying a lot of new paleo recipes. I love all desserts and did not want to feel like I was missing out during Thanksgiving.
Here’s the weird thing – I really don’t like pumpkin pie, but I love pumpkin flavoring and thought I would give pumpkin mousse a try because I knew it would be something both easy and quick to make. I loved it so much I cleaned the blender out with a spoon.
We are hosting Thanksgiving and I knew I would be busy prepping all the other dishes so a simple mousse was the perfect extra item to add to the menu. This recipe is super easy to make (all you need is a blender!) and needs a few hours to chill so it’s ready to serve.
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PALEO PUMPKIN MOUSSE RECIPE
Prep time: 15 minutes | Total time: 3 hours | Serves 8
Ingredients:
- 2 cups coconut cream
- 1 can pure pumpkin puree (14 ounces)
- 1/4 cup maple syrup
- 1 tbsp pumpkin pie spice
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 1/2 tsp sea salt
Instructions:
- Add all ingredient to a blender.
- Blend until smooth, stoping to scrape the sides as necessary with a small spatula.
- Pour into single serve ramekins and refrigerate for at least 2 hours to thicken.
- Serve with coconut whipped cream, if desired.
Leftovers keep well in the refrigerator for a few days.
This is going to be one of my go to fall recipes from now on because it’s so easy and very good! It’s almost too easy to make. Now I’m scheming how I could make a chocolate version.
