Everyday Dairy-Free Living

Spiced Pumpkin Mousse Pie

November 27, 2016
By: of Thrive
Prep 10 min
Cook 0 min
Yield 1 pie

This vegan chill-to-set pie filling with a pre-baked, gluten-free crust is a simple and delicious twist on tradition.


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Make the Filling:

  1. Place the Culinary Coconut Milk in a small saucepan over medium heat.
  2. Stir in all remaining ingredients, except CocoWhip. Stir and bring to a simmer. Reduce the heat to low for several minutes, stirring occasionally.
  3. Remove from heat and pour into a bowl to cool.

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Assemble the Pie:

  1. Once the pumpkin puree mixture has cooled, fold in about 1 cup of the CocoWhip, taking care not to over mix.
  2. Pour into prepared piecrust and chill for 2-4 hours.

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