Let the pumpkin recipes begin. Pumpkin spice may be one of my favorite things about fall. If you try it in summer, it’s just not the same! So, I have been working on alternatives to pumpkin pie and pumpkin cheesecake. I love cheesecake…but don’t always want to make the splurge on the cream cheese from an unhealthy cow. ;( I am not a big fan of the texture of pumpkin pie. So, if pumpkin pie and pumpkin cheesecake had a baby, it would be pumpkin mousse pie!
Remember how I told you about my chocolate mousse pie? Well it’s amazing and so easy that I couldn’t resist the idea of switching up flavors. Once again, this is no bake. You need a kitchen aid mixer. If you freeze it, it is like ice cream cake. K? Good.
Pumpkin Mousse Pie
- 24 dates
- 1/2 cup pecans
- 1/2 cup walnuts
- 1 Tbsp cinnamon
- pinch of salt
- 2 1/2 sticks grassfed butter (at room temp)
- 3/4 cup coconut sugar
- pinch of salt
- 1/2 cup pumpkin puree
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp vanilla
- 4 eggs (at room temp)
Run your sugar through the food processor just to make sure it’s fairly fine and not chunky. Place the butter and sugar in the mixer on high with the paddle attachment for 1 1/2 minutes until fluffy and incorporated. Add the vanilla and pumpkin until incorporated. Put the whisk attachment on and turn the mixer to 6-7 speed and add an egg. Wait 5 minutes before adding the next egg.
While the egg is whisking for 5 minutes, put all your dates and nuts in the food processor and process until you get a mealy texture that you can press into the bottom of a pie pan. Put the larabar-esque crust into the pie pan and press down until the bottom is covered. Place in the fridge.
Now add the 2nd egg, and wait another 5 minutes.
During those 5 minutes, start your dishes clean up.
Now add the 3rd egg, and wait another 5 minutes.
Keep doing dishes.
Now add your 4th egg, and let it whisk for another 5 minutes.
Once the last egg is done whisking, Pour the mousse filling over the pie crust and put in the fridge for a few hours before serving. Done!