I’ve always been a sucker for a good pumpkin pie; my grandmother’s pie is my favorite. But sometimes at the end of a big meal a lighter dessert is in order. This year Alex and I put our heads together to create a dessert that would work for all diets at the Thanksgiving table, including special ones like vegan, gluten-free, and dairy-free. We came up with this pumpkin mousse, which somehow tastes just like the inside of a traditional pumpkin pie, though it’s canned pumpkin mixed with spices, maple syrup and coconut whipped cream. Serving it inside a shot glass makes for a fun novelty and keeps it a bit healthier with a smaller portion size. We topped it with crunchy pepitas and a dusting of cinnamon, and I couldn’t stop eating them.
This is the dessert course for our Healthy Thanksgiving 2015 menu, where Alex and I create a veggie-filled menu to show that the holiday can be about seasonal, nutritious eating instead of stuffing ourselves with rich foods. Next week, we’ll share sides.
What are you planning to make for Thanksgiving? We’ve got a bunch of resources below. We’d love to hear your plans!
Why to Make It: Pumpkin pie filling in a shot glass — what could be better? A healthy dessert option for Thanksgiving, and it works for vegan, gluten-free and dairy-free diets.
When To Make It: Fall or Winter
Caveats: You’ll have to refrigerate the coconut milk overnight, so plan ahead.
Instagram: Tag your healthy Thanksgiving creations on Instagram with #healthythanksgiving2015. (We’ll be using it for ours and would love to see yours!)
Menu: Below is our menu for this year, which we’ll post over the next few days.