Pumpkin Mousse  Pie

This Pumpkin Mousse Pie recipe is creamy and delicious.  With a chocolate crust and a pumpkin mousse filling, this is the perfect dessert for the holiday season.  An easy pumpkin dessert! Gluten-free, dairy-free, and vegan.

Canned Pumpkin Coconut Oil Almond Butter Almond Flour Maple Syrup Coconut Milk Spices Vanilla Extract


STEP 1: In a medium bowl, add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil, maple syrup, and vanilla extract.

STEP 2: Press crust mixture evenly into prepared tart pan. Bake for 13-15 minutes.

STEP 3: Beat on medium speed with electric mixer the almond butter, ½ cup maple syrup, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves.

STEP 4: With a spatula, fold in coconut whipped cream into almond butter mixture.

STEP 5: Transfer mousse filling to chocolate crust and freeze for 2 hours. When ready to serve, decorate top with whipped cream.

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