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Vegan and Gluten-Free Pumpkin Mousse Pie

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Thank you Allergy Awesomeness for the recipe!

Ingredients

Pumpkin Mousse Filling: 

  • One 8-oz. package dairy-free cream cheese (softened)

  • ½ cup packed brown sugar

  • 1 cup pumpkin puree

  • 1 tsp vanilla extract

  • 1 tsp ground cinnamon

  • ¼ tsp ground cloves

  • ¼ tsp ground nutmeg

  • ⅛ tsp ground ginger

  • 2 packages dairy-free whipped cream

Graham Cracker Crust:

  • 1 box gluten-free graham crackers

  • ⅓ cup coconut oil 

  • 1 tsp cinnamon 

  • Extra whipped cream and cinnamon for garnish

Instructions

  1. Place the graham crackers, cinnamon, and coconut oil in a food processor and mix until it’s a fine sand-like texture. 

  2. Place the crust mixture into a greased spring-form pan, pressing it evenly along the bottom and up the sides. 

  3. Place the dairy-free cream cheese and brown sugar in a stand mixer fitted with a paddle attachment and mix them. Add the rest of the ingredients except for the whipped cream and mix well. 

  4. Turn the mixer off and fold in the whipped cream. Pour the mixture into the crust and freeze or chill until you’re ready to serve. 

Find it online: https://shesafullonmonet.com/vegan-thanksgiving-pie-recipes/