Tonight I am going to a dinner party, and I was asked to bring a pumpkin dessert. That is how this pumpkin chocolate mousse pie came about. It’s got a chocolate pecan crust, a rich pumpkin mousse for the filling, and a chocolate drizzle on top. So yum!!
You can tell by the picture that I may have gone a little crazy with the chocolate. I’m sure the guests won’t complain!
This healthy pie may look fancy, but it’s super simple to whip up! There is actually no baking required. You can make it ahead of time and pull it out when you are ready to eat. It happens to be vegan, gluten free AND paleo approved!
This pie would be a great dessert for Thanksgiving as well. It’s a great alternative to traditional pumpkin pie and great for chocolate lovers! Since there is no baking required, making this leaves the oven free to cook all those yummy Thanksgiving eats. I hope you enjoy it!
Pumpkin Chocolate Mousse Pie
Pumpkin Chocolate Mousse Pie
A healthy and easy pie that is sure to please! No baking required. Vegan, gluten free and paleo.
Ingredients
For the crust
- 2 1/2 cups raw pecans
- 8 Medjool dates , pits removed
- 1/4 cup cacao powder
- 2 T coconut oil , melted
For the mousse
- 1 15-ounce can full fat coconut milk , chilled overnight
- 1/2 cup pumpkin puree
- 3-4 T maple syrup
- 1 tsp cinnamon
For the chocolate
- 1/2 cup chocolate chips
- 1 T coconut oil , melted
Instructions
For the crust:
- In a food processor , combine the pecans and dates. Blend until you start to get a coarse consistency. Then add the coconut oil and pulse a few more times.
- Press the mixture into a greased pie dish and place int he fridge while you make the mousse.
For the mousse,
- Open the chilled can of coconut milk and scoop out the white fatty part into a bowl. You can save the remaining water for smoothies.
- Use a whipping attachment on your mixer to whip into a cream. Then add the pumpkin puree, maple syrup and cinnamon and whip some more.
- Spoon the mixture into the pie shell and place back in the fridge while you melt the chocolate.
To make the chocolate:
- Use a double boiler method to melt the chocolate and coconut oil together. Once melted, drizzle over the top of the pie and place it back in the fridge until you are ready to serve.
Recipe Notes
This pie should last in the fridge for at least a week. Enjoy!!
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