Then I had more fun and ate pie for breakfast.

Pumpkin Pie Mousse

Pumpkin Pie Mousse



Pumpkin Pie Mousse

Pumpkin Pie Mousse

Pumpkin Pie Mousse

 

(Dairy, Gluten, and Sugar Free, makes 5-6 servings)

1 (13 oz) can full fat coconut milk
1 (15 oz) can pumpkin puree
2 eggs
7-8 drops of liquid stevia or sweetener of choice
Cinnamon and nutmeg
Preheat oven to 375 degrees. Mix all ingredients really well and fill a 8 or 9 inch pie dish. Bake for 30-40 minutes until the pie is set and begins to crack. Allow to cool fully before slicing (I dare you).

You could also have this with a crust but I didn’t have any on hand to make, thus I’m calling it a mousse.

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Since this version is so healthy I layered some whole milk yogurt with a slice or two of the pumpkin mousse and served it up for breakfast.
But who eats breakfast without peanut butter these days?

Or distressed wood?

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What is the best thing you’ve found for free before? Do you like the look of wood behind food photos? I personally love the rustic vibe it gives off.

Pumpkin Pie Mousse

Pumpkin Pie Mousse





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