Pumpkin pie mousse (low-carb and vegan!)

Hi friends! How are you? Hope you’re enjoying your Monday. What did you do this weekend? We had a huge party for the Pilot and Penelope -both of their birthdays are this week! – and it was so.much.fun. I’ll be recapping all of the festivities on the blog later this week.

In the meantime, I have a new recipe for you!

Vegan low carb pumpkin pie mousse

This tastes like pumpkin pie in a bowl, minus the crust. It has the creamy texture of pumpkin pie filling but is totally egg-free for my vegan friends out there. I was in the mood for something pumpkin pie-flavored, and I remembered that I had a bag of raw cashews on hand. These are my favorite dairy-free substitute for desserts because they give foods an awesome texture without having to add milk or cream. One of my all-time favorite recipes is this chocolate tart.

Soaked cashews

Vegan Pumpkin Pie Mousse

So back to this: it’s pumpkin blended with a little sweetness, said cashews, a little healthy fat from MCT oil, and some spice. Basically, it’s like eating nuts and vegetables, but it tastes like PIE. I know, right?!

Vegan low carb pumpkin pie mousse

(That’s not to say I won’t totally gut an entire pumpkin pie from Costco over the next month. #tistheseason)

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It tastes even better the next day… if it lasts that long.

Vegan low-carb pumpkin mousse! A delicious and festive holiday clean treat. fitnessista.com

Here’s the recipe if you’d like to give it a try!!

Vegan pumpkin pie mousse! This low-carb dessert is a delicious and festive holiday clean treat. | #vegandessert #veganpumpkinpie | fitnessista.com

Pumpkin Pie Mousse
Serves 2
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Ingredients
  1. 1 cup raw cashews, soaked in water overnight and drained
  2. 1/2 cup pumpkin puree
  3. 2 tablespoons MCT oil (or liquid coconut oil)
  4. 1/4 teaspoon pumpkin pie spice
  5. Pinch of sea salt
  6. 1/2 teaspoon vanilla
  7. 1/4 cup maple syrup
Instructions
  1. Blend all ingredients in a high-speed blender or food processor until smooth.
  2. Serve immediately, topped with a sprinkle of pumpkin pie spice or crumble gingersnap cookies.
The Fitnessista https://fitnessista.com/
xoxo

Gina

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14 Comments

  1. Bethany on October 23, 2017 at 6:45 am

    This is amazing! It is on my list to try.

  2. Carrie this fit chick on October 23, 2017 at 8:49 am

    Ooo the cashew addition is a great touch! This looks so smooth!

    • Fitnessista on October 23, 2017 at 10:31 pm

      the texture was awesome!!

  3. Stephanie Woods on October 23, 2017 at 9:51 am

    Could we sub melted butter for the oil if it didn’t need to be dairy free? Or would melted coconut oil be ok?

    • Fitnessista on October 23, 2017 at 10:31 pm

      you totally could! it would be so good with butter

  4. Emily @ Pizza & Pull-Ups on October 23, 2017 at 10:39 am

    Yum, this looks like a great, healthy treat.

    • Fitnessista on October 23, 2017 at 10:30 pm

      thanks, friend!

  5. Megan @ Skinny Fitalicious on October 23, 2017 at 11:25 am

    What a fun dessert-like treat!

    • Fitnessista on October 23, 2017 at 10:30 pm

      <3!

  6. Michelle on October 23, 2017 at 2:19 pm

    OMG this look so good! I love pumpkin anything and this sounds like desert but definitely better for you!

    Michelle || http://www.byquinn.com

    • Fitnessista on October 23, 2017 at 10:29 pm

      please let me know if you give it a try!

  7. Sara S on October 23, 2017 at 7:44 pm

    YUM! This is happening tomorrow!!!

    • Fitnessista on October 23, 2017 at 10:26 pm

      please let me know what you think!

  8. Kate on October 25, 2017 at 12:11 pm

    Looks amazing! Our household is low-carb so we are always looking for indulgent recipes!

    K A T E L A T E L Y || http://www.katelately.co

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