Pumpkin mousse pie
Submitted by cupcakes revenge on December 20, 2010 - 3:03pm
(1 vote)
A delicious and light pumpkin mousse atop a spiced pecan base.
For more delicious raw recipes, visit veganlicious @ http://kellysfacesmells.blogspot.com/
Ingredients:
pumpkin mousse
2c pumpkin, pureed
1 1/2c cashews, soaked
6 tbsp coconut
oil
1/4c water
1/4c agave nectar
Crust/base:
1c pecans
1/4c - 1/3c dates
1/2 tsp cinnamon tsp
nutmeg
1/2
pinch, sea salt
Preparation:
Mousse
soak cashews overnight and rinse well
Put in blender with other ingredients and blend until smooth. You may also wish to put
everything but the pumpkin puree into blender, blend and then fold in the puree.
Crust
1. In food processor, blend pecans with cinnamon and sea salt until crumbly.
2. Add dates, starting at 1/4c and blend. Add dates
as needed until doughy consistency is reached (i.e. the mixture sticks together).
3. press into pan, add the mousse
4. chill in fridge 1-2 hours
When I originally made this recipe, there was much more mousse to crust in the ratio. But the pic I have here was made with leftovers since I couldn't get my hands on the original photos!
Tags:
1 response to "Pumpkin mousse pie"
1. Great pie!
Great pie!