The joys of fall are filling the air here in the Rocky Mountains. Leaves are turning shades of yellow, red and orange and pumpkins are everywhere. Time for a little pumpkin treat! This Pumpkin Mousse Pie with Cranberry Oat Crust is super easy to make and is a nice change from traditional pie or baked goods.
Pumpkin Mousse Pie with Cranberry Oat Crust
Cranberry Oat Crust
- 1 ½ cup pecans
- 1 cup dried cranberries
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- 1/8 tsp clove
Combine all the ingredients above in a food processor with an “S” blade. Mix until sticky and clumping into a ball. Spread out evenly on a 9 x 9″ or pie baking dish. Cover and set aside.
Pumpkin Mousse
- 1 can organic pumpkin
- 1 can organic coconut crème
- 2/3 cup maple syrup
- 4 Tbs organic corn starch
- 2 vegan egg equivalents (I used EnRG egg replacer)
- ½ Tbs agar agar powder
- 2 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp allspice
- ¼ tsp clove
In high powdered blender (a mixer would also work fine) combine all ingredients and blend or mix until smooth and creamy. Pour ingredients into pan and bring to boil, stirring constantly. Turn down heat and continue to stir until mixture thickens a bit. Pour mixture on top of crust and cool. When to room temperature, refrigerate. Serve or store in refrigerator. Add a bit of vegan whipped cream if you like. Makes about 10 servings.
Are you talking about the creme in a can of coconut milk or something else entirely? This sounds delicious!
Hi Sara,
I find coconut cream at Trader Joe’s and Asian markets. It’s thicker than coconut milk, although that would probably work too if you can separate the liquid and just use the fat.