(Dairy, Gluten, and Sugar Free, makes 5-6 servings)
1 (13 oz) can full fat coconut milk
1 (15 oz) can pumpkin puree
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.
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?
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.