Pumpkin Spice Mousse. It’s vegan, dairy free, and keto friendly. It’s smooth and creamy, and you can even add a little butterscotch flavor if you like. Enjoy it solo, or pair it with your favorite pumpkin spice granola. It’s going to be a fall family favorite. Get the recipe…
I love mousse. Love it. No, seriously. Love it. But once you remove dairy, it’s not the same. Well, my friends, we got close. Really close. Like… you’re not going to miss the dairy close. It’s pumpkin spice perfection. Perfection, I tell you!
A scoop of Maca is optional. BUT… not only is it crazy healthy for you, but it tastes like butterscotch. So now you get a layer of butterscotch added to the pumpkin spice. I know, right. It IS optional. But why would you want to resist?
I prefer and personally recommend Dr. Anna Cabeca’s Mighty Maca because it is specifically formulated with 40+ ingredients to give you increased stamina, boost energy and metabolism and more. But if you prefer a lower price point, then Thrive Market has an Organic Maca Powder that is a good quality.
You can add whatever version of nut or seed butter you like. Justin’s has both Maple Almond and Cashew Butters which are perfect for this recipe. You can even get the squeeze pouch, which is the exact amount needed.
Aside from being one of the yummiest food on the planet, pumpkin is full of Vitamin A which boosts vision, and is one of the best-known sources of the antioxidant beta-carotene, Vitamin C. It’s full of fiber, it may help to protect against cancer, asthma, and heart disease, and increase your immunity.
Maca is a cruciferous root vegetable. It’s rich in antioxidants, and full of fiber, vitamin C, copper, iron, and 20 amino acids. Maca is an adaptogen which may help to enhance energy, mood, and memory and boost sexual health.
Psst… want garden harvest recipes you can make all year long? Click below…
Pumpkin Spice Mousse Recipe
Pumpkin Spice Mousse - Vegan, Dairy Free and Keto
- 1/2 cup Pumpkin puree
- 1 cup Soaked cashews, drained
- 1 tsp Pumpkin pie spice
- 1 tsp Vanilla
- 2 TBSP Cashew or almond butter
- 1/2+ cup Vegan milk of choice
- 1 scoop Maca optional
Soak cashews for 2 hours up to overnight. Drain
Add all ingredients into a NutriBullet or blender. Use a little less milk then you think you will need.
Add in milk as needed for a thick and creamy consistency.
Top with vegan whipped cream. Keep refrigerated.
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Love, hugs, and it’s a pumpkin palooza!HERE.