Grateful for pumpkin pie mousse!

Yesterday was Thanksgiving here in America and as an expat, it's one of my favourite holidays. A whole day in the middle of the week to eat, drink and be merry! I can't think of anything better.

Last night for dessert I added some thanksgiving flair to one of my favourite dessert recipes. I turned my usual chocolate mouse into pumkin pie mousse and it was the perfect end to a gorgeous day of gratitude. Super easy, super festive, super delicious, super dairy and gluten-free. If you're not pumpkined out yet this season, give this a whirl!

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Ingredients:

  • 1 ripe avocado, peeled + quartered

  • 1/2 cup 100% pure pumpkin purée
  • 1/4 cup raw honey
 (NOTE: If you choose not to eat honey, substitute with your favorite natural vegan sweetener)
  • 1/4 cup almond milk

  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Chopped pistachios and a dash of cinnamon for garnish

Preparation: 

Put all the ingredients (except pistachios) in blender or food processor and blend until smooth. Transfer the pudding to individual ramekins, top with chopped pistachios. Refrigerate for one hour, serve and enjoy!

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