This recipe is in the spirit of pumpkin pie. It’s officially a mousse, but topped with pie crust crumbles, each serving is more accurately described as personal upside-down pumpkin pie. They look super cute and are a great, easy way to serve a pumpkin pie-ish dessert at a dinner party. Plus, who doesn’t love to eat out of little fancy glasses? I hope you enjoy this! (I know you will—it’s very creamy and tastes like fall!)
Makes 6 to 8 servings
For pumpkin mousse:
1 can pumpkin puree
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
1/3 c maple syrup
1 c tofu, extra firm
1 c cashews
For maple cashew cream:
1 c cashews
½ c hemp milk (or other non-dairy milk)
2 Tbl maple syrup
For pie crust:
1 gluten-free pie crust*
*You can find my Gluten-Free Pie Crust recipe at PineAndCrave.com, or a store-bought crust will work just as well.
Soak cashews for 30 minutes. Make Gluten-Free Pie Crust recipe (except you don’t need to refrigerate it) or use a store-bought version you like. Press it into either a cookie sheet or a jelly roll pan. Bake as directed, and allow to cool. Crumble pie crust into small pieces.
Add ingredients for Pumpkin Mousse to a blender and process until smooth. (Add a tablespoon of non-dairy milk at a time if needed to get things moving.) Fill ramekins or small glasses with mousse.
Add ingredients for Maple Cashew Cream to a blender and process until smooth. Top pumpkin mousse with dollops of cream. Refrigerate covered for at least 1 hour to set and chill.
To serve, sprinkle pie crust crumbles on top of each. Optional: drizzle with a little maple syrup
Mackenzie Schieck is a graduate of Western Washington University from Bellingham, Washington. After working 7 years as an editor for AllRecipes.com, she is now a freelance contributor to ApartmentTherapy.com, FeedFeed.com, as well as AllRecipes. Check out her blog at PineandCrave.com for delicious recipes, interior design inspiration and more.
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