This year, I am thankful for the opportunity to share recipes and beautiful food pictures with you and that includes this Pumpkin Mousse with Almond Walnut Crust! I love this recipe because it’s the perfect solution for enjoying a pumpkin dessert without loading your system with refined sugar and high glycemic carbohydrates. The pumpkin mousse and crust has natural sweeteners like bananas and dates and a few drops of stevia. This holiday pumpkin treat is gluten-free, dairy-free, egg-free, paleo and contains zero added sugar.

Dive in and enjoy this delectable pumpkin dessert!

Nourish Your Body Without Too Much Restriction

It may surprise you but there you can still enjoy the holidays without sinking into the apple pie with 2 cups of sugar and ice cream and getting in bed feeling like your digestive system is going to explode.

Dig into this pumpkin mousse and enjoy the subtle sweetness that makes you feel like you’re eating a holiday treat. For people that typically eat a higher sugar diet, your taste buds are probably a little less sensitive to sweetness so I would recommend adding a little extra maple syrup!

Enjoy the holiday season, relax, celebrate your friends and family and try to nourish your body to the best of your ability. Let go of the need to eat perfect because there’s no such thing as perfectionism—especially around the holidays.

The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!

Pumpkin Mousse with Almond Walnut Crust

November 11, 2016

by Brigid Titgemeier MS, RDN, LD, IFNCP

Category All Recipes Gluten-Free Treats

Persons

8

Prep Time

20 minutes

Cook Time

10 minutes

Total Time

30 minutes

Ingredients

• 1 1/2 c raw almonds
• 1/4 c raw walnuts
• 4 tbsp grass-fed ghee
• 1/2 tsp salt
• 1 1/4 c canned pumpkin (equal to 1 15 oz can)
• 1 c full-fat coconut milk, unsweetened
• 1 banana, overripe
• 1 1/2 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/3 c cashew butter
• 4 medjool dates, pitted
• A few drops of stevia

Instructions

1. Preheat the oven to 350 F.
2. Add the almonds, walnuts and salt to a food processor. Pulse until finely ground.
3. Stir in the melted ghee. 
4. Use your hands to press the nut mixture into a 9” pie plate (shallow pans work better), forming the crust of the pie. Be sure to evenly distribute the nut mixture across the pie plate.
5. Bake for 10 minutes. Allow the crust to cool.
6. In the food processor add canned pumpkin, full-fat coconut milk, banana, pumpkin pie spice, vanilla extract, cinnamon, cashew butter, dates and a few drops of stevia. Pulse ingredients until smooth.
7. Pour the pumpkin mousse into the center of the crust until it is filled.
8. Place the pie in the refrigerator for at least three hours to allow it to harden.

Nutrition Facts

Pumpkin Mousse with Almond Walnut Crust

Serves: 8 servings

Amount Per Serving:
Calories		422.7
% Daily Value*
Total Fat 31.9g		47.7%
	Saturated Fat 11.4g	55%
	Trans Fat 0mg
Cholesterol 15mg		5%
Sodium 90.1mg		3.8%
Total Carbohydrate 30.7g		10%
	Dietary Fiber 6.5g	24%
	Sugars 17.4g
Protein 9.1g

Vitamin A 33%		Vitamin C 6%
Calcium 10%		Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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