Pumpkin Mousse Pie
- Course/Dish: Pies
- Difficulty: Moderate
- Cuisine: American
- Equipment Needed: Blender, Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 1 pie
What makes it a "mousse" pie? I've suped it up with irish moss and coconut oil to give it a light, fluffy moussey texture. In fact, I've made this a few times already, that's how much I like it, and it holds well as a cheesecake and as a simple mousse/pudding too! Whatever you choose, I'm fairly certain you'll enjoy :)
1 1/2 cups macadamia nuts
1 cup shredded coconut
3 tablespoons coconut sugar
3 tablespoons lucuma
1/4 cup softened raw butter, diced (or try it with coconut butter)
1/2 teaspoon vanilla
1/8 teaspoon himalayan salt
In a food processor, grind the macadamia nuts into crumbs.
Add all the other ingredients except the butter and grind briefly to combine.
Add the butter and pulse to combine.
Press the mixture into a pie plate, or small tart plates.
Freeze the crust while making the filling.
Short on time? Here are some shortcuts!
-Make a simple, two ingredient nut/date crust (2 cups nuts/ 3/4 cup medjool dates), or try my coconut macadamia crust.
-If you don't feel like pulling out all the various spices, use pumpkin pie spice, to taste.
-If you don't have time to bake the fresh pumpkin, try it with canned pumpkin.