Pumpkin Pie Mousse
  • Gluten Free

    Gluten Free

  • Vegetarian


Pumpkin Pie Mousse


  • 1 Can Pumpkin Puree, 15 oz
  • 1 Can Coconut Milk
  • ¼ C. Maple Syrup
  • 2 tsp. Vanilla Extract
  • 2 tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt
  • 8 oz. Whipped Dessert Topping
  • 1 C. Made in Nature Pomegranate Ginger Nut Fusion
  • 6-8 Made in Nature Apple Cinnamon Figgy Pops


  1. In a saucepan, gently heat the coconut milk. Add the remaining ingredients. Stirring, bring to a simmer. Remove from the heat and allow to cool
  2. Add 1 cup whipped dessert topping to the pumpkin mixture and gently incorporate. Chill the mousse for 2 hours or overnight
  3. To serve, layer the mousse with Nut Fusion Super Snacks, Figgy Pops and more whipped dessert topping

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