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Pumpkin Mousse topped with Cream Topping (raw, vegan, gluten-free)

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Pumpkins, better yet, Sugar Pumpkins.   I find them just adorable!   I love their rich deep orange colors, their beautiful shapes and the role they play in recipes.  This Fall in particular I have just  been enthralled with those sweet little things.  Last week I had made a couple of Pumpkin Spice Pies (served in individual cups) and I ended up with some left over pumpkin.

As I was surfing my way through the mighty jungle of Google land I came across a  pumpkin mousse recipe that used cooked pumpkin but  I felt confident in converting into a raw.

I made a few modifications to the recipe which I am sure is delicious as well, but my goal is to use all raw ingredients whenever possible.  I am serving the mousse up in small 5 oz cups so I can take them down to the store and hand them out to the employees.  They look, smell and taste scrumptious.



  • 1 1/2 cups raw macadamia nuts
  • 1 cup shredded coconut, unsweetened
  • 1 Tbsp raw agave nectar
  • 3 Tbsp lucuma powder (sweetener)
  • 1/4 cup raw cold pressed coconut oil, melted
  • 1/2 tsp vanilla
  • 1/8 tsp Himalayan pink salt


  • 2  cups pureed pumpkin
  • 1 cup pureed carrots ( about 1.5 carrots)
  • 3/4 cup Irish moss gel
  • 7 Tbsp coconut nectar or maple syrup
  • 2 tsp ground cinnamon
  • 1 1/2 tsp pumpkin spice
  • 1/8 tsp Himalayan pink salt
  • 1/2 cup raw cold pressed coconut oil, melted


Yields approx. 3 cups



  1. In a food processor, grind the macadamia nuts into crumbs.
  2. Add all the other ingredients except the butter and grind briefly to combine.
  3. Add the butter and pulse to combine.
  4. Press the mixture into a pie plate, or small tart plates.
  5. Freeze the crust while making the filling.


  1. Blend all but the coconut oil, until completely smooth and creamy in a blender or food processor.
  2. Add the oil and blend to incorporate.
  3. Spread the filling into the pie crust and chill.


  1. Combine all ingredients except the lecithin and coconut oil in high-speed blender and blend until well combined.
  2. Add lecithin and coconut oil and mix again.
  3. Pour contents into a quart size zip-lock bag and let set up in refrigerator for 4 hours or until firm enough to scoop or pipe.  You can use the zip-lock bag as your piping bag.  Just cut the corner off of the bottom of the bag.
  4. Decorate your dessert and enjoy!
  5. Keep leftover stored in the fridge for 3-5 days.


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