Pumpkin Pie Mousse

Name: Pumpkin Pie Mousse
Yield: Makes 2 Servings
Ingredients: pinch ground cloves or allspice; ⅛ teaspoon ground nutmeg; 2 tablespoons pure maple syrup; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ cup Almond Milk (), Rich Almond Milk (), low-FODMAP plain nondairy milk, or light coconut milk; 2 tablespoons no-salt-added creamy peanut butter; 1 ripe banana, broken into pieces; ½ cup canned pumpkin purée or sweet potato purée

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

I’m a firm believer in dessert for breakfast, especially if it’s wholesome but tastes decadent. Of course, this light, silky mousse also makes a delicious snack or after-dinner dessert.

Ingredients

1 ripe banana, broken into pieces
½ cup canned pumpkin purée or sweet potato purée
¼

Snack
Dessert
Vegan
Breakfast
Gluten-free

Method

Put all the ingredients in a blender or food processor and process until smooth. Spoon evenly into two small custard cups. Serve immediately or cover tightly and chill for up to 3 hours.