Pumpkin Mousse Pie

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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

Crust:

  • 24 dates
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1 Tbsp cinnamon
  • pinch of salt

Filling:

  • 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)

Instructions:

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.
Fold laundry.
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!

Peppermint Mocha Mousse Pie (Paleo, gluten-free, grain-free, dairy free)

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Every year, my mom runs out to by this amazing little pie called a “candy cane pie.”  It is just what you’d imagine, mint mousse-y goodness atop a chocolate crust that reminds me of oreo cookies.  This year, I thought that I needed to take a shot at recreating all those delicious flavors and textures in a way that won’t have me concerned for everyone’s health!  There won’t be a worry in my mind as my family (whom I want to be around for a very long time!) gobbles this up!  It’s full of healthy fats, non-toxic sugars, and minerals.  You heard me.  It actually contains things your body can use for  repair and energy and not just empty calories that will add to your waistline and death sentence!  Eat up.  Be thankful.  ;)

Peppermint Mocha Mousse Pie

Ingredients:

Crust:

  • 24 dates
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 2 Tbsp finely ground dark roasted coffee beans
  • pinch of salt

Filling:

  • 2 sticks of grassfed butter (at room temp)
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3.5 oz 90% dark chocolate (1 full 90% Lindt bar is what I used) (*it HAS to be dark bc the chemistry needs the fat)
  • 4 free range eggs (at room temp)

Directions:

Pulse your coconut sugar through the food processor to make sure there are no chunks and it is fine. Put aside.  Then put all your crust ingredients in the food processor and pulse until it’s sticky and will adhere together when you push it into the bottom of a pie pan.

Then in a kitchen aid mixer with the paddle attachment on level 6, whip the butter and sugar for 1 1/2 minutes.  While that is whipping, melt the dark chocolate.  Once it’s melted, pour into the butter and sugar mixture as it’s still mixing.  Add the vanilla and peppermint. Then take off the paddle attachment and replace with the whisk attachment.  Scrape down the sides if necessary.  Start whisking on level 7 or 8.  Add one egg.  Let whisk for 5 minutes.  Add another egg.  Whisk for 5 minutes.  Add another egg.  Whisk another 5 minutes. Add the last egg and let whisk for another 5 minutes.  Done.  Pour filling onto pie crust and set in the fridge for a few hours to set completely.  Serve.

 

Pumpkin Mousse Pie

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pumpkin mousse pie
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

Crust:

  • 24 dates
  • 1/2 cup pecans
  • 1/2 cup walnuts
  • 1 Tbsp cinnamon
  • pinch of salt

Filling:

  • 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)

Instructions:

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.
Fold laundry.
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!

Chocolate Mousse Pie (No Bake)

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Let me start with the fact that I have been holding onto publishing this recipe for months now! I only like to post things that A. I think taste amazing, and B. I know other people will be able to recreate with the same success. I have made this pie multiple times now to make sure I posted everything “just right” and that is why I haven’t posted a perfected cinnamon roll recipe (yet!). I can only keep up with so many sweets, you guys!

I love this pie for several reasons.
1. It’s no bake. This means no oven heat in the summer.
2. It’s got lots of butter…aka healthy fat.
3. It’s easy, easy, easy. (if you have a kitchen aid mixer)
4. Because of the timing of instructions, it gives me time to do dishes so there’s no clean up after!
5. It freezes well and tastes like ice cream cake if you want to eat it frozen.
6. You could really change it up (especially the crust) to whatever is in your cupboard.

So, warning..DO NOT MAKE THIS IF YOU DON’T HAVE A KITCHEN AID MIXER!
Get out your 4 eggs and 2 sticks of butter well in advance so everything is the same temperature.

No Bake Chocolate Silk Pie (Paleo)

Crust ingredients:

  • 24 dates
  • 1/2 cup walnuts
  • 1/2 cup pecans

Pie ingredients:

  • 4 eggs, room temp
  • 2 sticks butter, room temp
  • 3/4 cup coconut sugar
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 Lindt 90% dark chocolate bar (or 3.5-4oz dark chocolate), melted

Instructions:

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 whisk attachment for 1 1/2 minutes until fluffy and incorporated. While that is fluffing, melt your chocolate. Add the melted chocolate into the mixer. Follow with adding the vanilla. 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.
Fold laundry.
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!

Notes: I have tried making this with twice the amount of sugar, and if you are “paleo,” don’t do it. It was so sweet and I could barely stand it! Although, that will make it a huge success with people that are not used to eating super healthy. I have done it with organic white sugar and coconut sugar. Coconut sugar gives the sweetness more depth, white is more sweet heavy.

I tried a different flavor (which I won’t reveal until I perfect it), and wasn’t sure if the texture was different because I didn’t have my butter and eggs at room temp equally. So, don’t try to make it without both being room temp.

I have made different crusts every time. You could bake a paleo pie crust if you wanted, but I like the no bake option. Use dates and whatever nuts you have. Feel free to add spices. In one of the crusts I used some coconut oil to give it a different flavor. All have been good. You can’t go wrong.