Pumpkin Mousse

As I was driving through the city this week, I couldn’t help but to notice the local coffee shops advertising their new “Pumpkin Lattes”, and the array of pumpkins lining the fronts of the local grocery stores. The pumpkin season had noticeably arrived and it’s time to make our Pumpkin Mousse! This Mousse is simple to make (a great opportunity for your children or grandchildren to join you in the kitchen), and is loaded with antioxidant vitamins Beta-Carotene and vitamin E.

Check out our book, Eating Pure in a Processed Foods World® for more delicious pumpkin recipes including our Pumpkin Chai Tea Latte (page 189), pumpkin pie custard (paged 190) and pumpkin muffins (page 191).

Looking for ingredients? Click here to find the products we use.

PUMPKIN MOUSSE

2 cups heavy cream or coconut milk
1/2 cup maple syrup
2 teaspoons vanilla
2 teaspoons pumpkin pie spice (page 189)
1 teaspoon ground cinnamon
2 cups pumpkin puree

In a large bowl, whip cream with a mixer until soft peaks form.
Mix in remaining ingredients and pour into dessert cups.

Eat as a pudding, as a dip with apple slices or add 2 to 3 heaping tablespoons in your coffee for a delicious Pumpkin Latte!

Makes 8 servings