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Low-carb Pumpkin Pie Mousse
Nov. 17th, 2013 10:14 amSlightly modified from http://satisfyingeats.wordpress.com/2013/10/10/pumpkin-pie-mousse/http://satisfyingeats.wordpress.com/2013/10/10/pumpkin-pie-mousse/
I modified the recipe so that I wouldn't be left with a partial can of coconut milk & a partial can of pumpkin.
Ingredients:
1 14- ounce can coconut milk (or almond or dairy milk, will probably work with whatever kind of milk you prefer, but I liked the coconut flavor) (use 2 cups of milk if using something other than coconut milk)
1 15-ounce can pumpkin (not pumpkin pie filling)
4 teaspoons gelatin (I have a can of Great Lakes gelatin, but if you only have Knox gelatin packets, use two packets minus one teaspoon of gelatin powder)
8 ounces cream cheese
4 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Your choice of sweetener (liquid or finely powdered)
I used 12 "shakes" of NuNaturals powdered stevia and about 25 drops of NuNaturals liquid stevia, but if you don't care for stevia you could probably use honey or maple syrup. If you are going to use a granulated sweetener like sugar or erythritol, I would dissolve it in the coconut milk before blending.
Pour one can of coconut milk in a saucepan. Sprinkle the gelatin over the top and allow to sit for one minute. Heat the milk on low and stir until the gelatin dissolves and bubbles just start to form in the milk. Place all ingredients in a blender and pour the coconut milk over the top. Blend on high for one to minutes. Taste the mixture and add additional sweetener if needed. Pour into eight individual cups (small ramekins, small cups, whatever works for you. I used a combo of ramekins and small plastic storage containers with lids). Chill for 2 hours or overnight. Enjoy!
Nutritional ingredients as per myfitnesspal.com:
per serving:
215 calories / 7 grams carbs / 18 grams fat / 5 grams protein / 2 grams fiber = 5 net grams carbs.
ETA: Oh! Also, once these cups of deliciousness are eaten, I want to use the same base recipe to try to make a chocolate cheesecake mousse, by melting unsweetened chocolate into the coconut milk. Yummmmmmy.
ETA # 2: I might add a little molasses next time...
KEEWERD
I modified the recipe so that I wouldn't be left with a partial can of coconut milk & a partial can of pumpkin.
Ingredients:
1 14- ounce can coconut milk (or almond or dairy milk, will probably work with whatever kind of milk you prefer, but I liked the coconut flavor) (use 2 cups of milk if using something other than coconut milk)
1 15-ounce can pumpkin (not pumpkin pie filling)
4 teaspoons gelatin (I have a can of Great Lakes gelatin, but if you only have Knox gelatin packets, use two packets minus one teaspoon of gelatin powder)
8 ounces cream cheese
4 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
Your choice of sweetener (liquid or finely powdered)
I used 12 "shakes" of NuNaturals powdered stevia and about 25 drops of NuNaturals liquid stevia, but if you don't care for stevia you could probably use honey or maple syrup. If you are going to use a granulated sweetener like sugar or erythritol, I would dissolve it in the coconut milk before blending.
Pour one can of coconut milk in a saucepan. Sprinkle the gelatin over the top and allow to sit for one minute. Heat the milk on low and stir until the gelatin dissolves and bubbles just start to form in the milk. Place all ingredients in a blender and pour the coconut milk over the top. Blend on high for one to minutes. Taste the mixture and add additional sweetener if needed. Pour into eight individual cups (small ramekins, small cups, whatever works for you. I used a combo of ramekins and small plastic storage containers with lids). Chill for 2 hours or overnight. Enjoy!
Nutritional ingredients as per myfitnesspal.com:
per serving:
215 calories / 7 grams carbs / 18 grams fat / 5 grams protein / 2 grams fiber = 5 net grams carbs.
ETA: Oh! Also, once these cups of deliciousness are eaten, I want to use the same base recipe to try to make a chocolate cheesecake mousse, by melting unsweetened chocolate into the coconut milk. Yummmmmmy.
ETA # 2: I might add a little molasses next time...
KEEWERD
