Pumpkin Mousse Pie (Gluten-Free)

Pumpkin Mousse Pie (Gluten-Free)

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

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings servings

Calories 396kcal

Author Tessa

Ingredients

Chocolate Crust

2 cups (205g) almond flour
¼ cup (22g) unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil melted and cooled
3 tablespoons maple syrup room temperature
½ teaspoon pure vanilla extract

Pumpkin Filling

1 can full-fat coconut milk refrigerated overnight (or ~¾ cup canned coconut cream)
1 cup creamy all-natural salted almond butter or cashew butter
1 cup (230g) canned pumpkin
½ cup (160ml) maple syrup
1 teaspoon pure vanilla extract
⅛ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
pinch of ground cloves

Topping

Dairy-free whipped cream or topping

Instructions

Chocolate Crust

Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round non-stick tart pan with a removable bottom with coconut oil or cooking spray.
In a medium bowl, add almond flour, cocoa powder, baking soda, and salt, and whisk until blended. Stir in coconut oil (make sure it is no longer hot), maple syrup, and vanilla extract until dry ingredients are moistened. Mixture should resemble wet sand. Finish combining mixture by using your hands, making sure coconut oil is evenly distributed.
Press crust mixture evenly into prepared tart pan, starting with the sides and then the bottom. Bake for 13-15 minutes. When done, cool in pan on wire rack. Crust should be completely cool when ready to fill.

Pumpkin Filling

To make the filling, scoop the waxy solid from out of the coconut milk can (or ¾ cup canned coconut cream) into a second medium bowl, stopping when you hit liquid below.
Using an electric mixer, beat until solid coconut milk starts to turn creamy and soft peaks appear. (If using canned coconut cream, beat for about 30 seconds.)
Clean out your bowl from making the crust, then add and beat on medium speed with electric mixer the almond butter, pumpkin, ½ cup maple syrup, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves. With a spatula, fold in half of coconut whipped cream into almond butter mixture. Add the rest of the coconut whipped cream and fold until filling is thoroughly blended.

Assembly

Transfer filling into cooled crust and smooth top with a spatula. Place in freezer for at least 2 hours or until set. Transfer to the refrigerator to store until serving.
When ready to serve, decorate the pie with whipped cream or whipped topping as desired. Decorate the perimeter or dollop whipped cream in a circle over most of the pie. Sprinkle with cinnamon if desired.

Notes

To store: Wrap the pie with plastic wrap or aluminum foil and store for 3-4 days in the refrigerator.

To freeze: Place the pie on a baking sheet and set in the freezer until frozen. Then, wrap the pie in a couple layers of plastic wrap and return to freezer. It can be stored in the freezer for up to one month.

I used salted natural almond butter, but if you use unsalted, just add a little extra salt to your filling.

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