Pumpkin Mousse with Coconut Whipped Cream {vegan, no refined sugar}

Anyone who's known me for any significant amount of time can attest to my deep love of pumpkin pie. But, let's face it, sweetened condensed milk (+more sugar)... not so awesome for you. Then, there's pie crust. Butter, eggs, shortening, sugar, refined flour... you see where I'm going with this. It's kind of a BUMMER. 

So, I started thinking, at the core of this decadent treat is a nutrient dense, flavorful vegetable, right? All we need are a few tweaks and smart substitutions to turn this thing around -  It seems to me we can have our pie and eat it, too! 

Here's my Cleaned-Up version of Pumpkin Pie. The same satisfying creamy texture and rich flavors, with SIGNIFICANT nutritional improvement.

And, it's a so darn easy to make.




2 cups pumpkin puree 

1 1/4 cup cashews 

10 dates 

1 1/4 cup unsweetened almond milk 

1 TBS pumpkin pie spice 

Pomegranate seeds for garnish 

Coconut cream for garnish 

Soak cashews for 4 hours or longer. Place drained cashews in blender, add all other ingredients. Blend on high until smooth. Top with coconut cream and pomegranate seeds. 

Coconut Cream 

1 can coconut milk, refrigerated overnight (or at least 4 hours)

1 tsp honey or maple syrup 

1/2 tsp pure vanilla extract or seeds from 1 vanilla bean 

Once refrigerated, the fat from the coconut milk will separate from the water. This will make your whipped cream! Scoop solid coconut fat from the can & put into a bowl. Add sweetener + vanilla & hand whip until you achieve your desired consistency. (Save the remaining liquid from the coconut milk to use for a smoothie) 

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