Pumpkin Mousse

Perfect for fall (although I can eat pumpkin year-round).

This delicious mousse is gluten, dairy & egg free!

Ingredients

the cream from 2 cans of coconut milk (refrigerate the coconut milk overnight to bring the cream to the top and make it easier to separate)

1 can organic pumpkin puree

3-6 Tbsp pure maple syrup or a healthy sugar-free version such as Choc Zero or Lankato maple syrup) - sweeten to taste

1 Tbsp pure vanilla extract

2 tsp pumpkin pie spice

Direction

Refrigerate the coconut milk overnight.

Remove the thick cream layer from the top of the can of coconut milk and place in a mixer or blender (I love to use my Vitamix so it gets extra smooth and creamy).

Add in the pumpkin, maple syrup and pumpkin pie spice. Mix or blend until smooth and creamy.

Divide into 4 serving dishes or place in glass container and place in the refrigerator to be eaten later.

Feel free to garnish the top with more pumpkin pie spice or Ceylon cinnamon. A drizzle of my caramel sauce makes a good topping as well!