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We are enthusiastic about healthy eating!

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Thursday, November 15, 2012

pumpkin mousse pie


The pumpkin filling in this pie can be put into a springform pan, a pre-made pie shell (so you wouldn't need to make the graham cracker crust), tart shells, muffin tins, an 8 x 8 or 9 x 9 square pan, a 9 x 12 pan, or make pumpkin mousse trifles by using float glasses (alternating the graham cracker mixture/the mousse/and some soy whipped topping!)  It's delicious all by itself, too, like whipped mousse pudding!  You'd be crazy not to make this a part of your holiday meals!  And it's HEALTHY!  No fats to raise your bad cholesterol or add weight or “break” your heart!  ;)

Graham Cracker Crust:

1 1/2 cups raw walnuts

2 graham cracker rectangles

1 1/2 cups shredded dried coconut

1/4 cup sugar (you can use honey/agave/maple syrup)

1/2 cup raisins (or about 6-8 more dates)

6 medjool dates, pitted

pinch of sea salt

Place the walnuts, coconut and sugar/sweetener in processor fitted with an s-blade and process until finely ground. Add raisins, dates and salt and process until it begins to stick together.  Spread evenly and press down with hands to compact in any baking dish or form you choose. 
Pumpkin Filling:

2 cups raw or canned pumpkin

1 cup raw cashews soaked to soften, about 30 minutes
1 1/4 cup coconut milk

1/2 cup raw agave nectar

4 medjool dates

2 teaspoons vanilla powder or 1 tablespoon vanilla extract

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon tumeric powder (YES, tumeric!)

1/8 teaspoon sea salt

1/2 cup coconut oil, melted

Place pumpkin, cashews, coconut milk and agave nectar in high speed blender and blend until creamy. Add dates and spices and continue blending until incorporated and smooth. Add coconut oil until completely incorporated and pour evenly over graham cracker crust. Using a spatula, spread evenly. Cover lightly and place in refrigerator on a flat surface for at least 2 hours.

If you don't have an extremely strong blender, soak both the dates and the cashews for the pumkin filling, a 1/2 hour to overnight, you want them to be soft and blendable so you have a creamy, smooth filling!  you can use a hand mixer, too!


  1. seriously! Can't wait to try it out this weekend!

  2. whatever form you make it in --- keep it in the fridge until serving --- i let my pie sit out while we ate dinner last night and it got soft --- it was fine and held up fairly well but it didn't have that nice clean triangle cut --- still tasted great !

    another idea is to fold in some soy whipped topping to make a really light fluffy mousse