Pumpkin Mousse Pie

By Chef: Selene Vakharia
Posted: October 15, 2012


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Thanksgiving is approaching and its time to start planning what healthy options to bring to the table this year. What better way to show gratitude and thanks than by including healthy raw vegan options with the meal. This is a very simple yet completely delicious pumpkin mousse pie by Selena Vakharia of Veganlicious, perfect for the season! By pureeing the raw pumpkin and blending it with cashews and coconut butter we end up with a very creamy and smooth consistency, no oven required! And all those vitamins and antioxidants in the pumpkin remain perfectly in tact.


pumpkin mousse:

  • 2c pumpkin, pureed
  • 1 1/2c cashews, soaked
  • 6 tbsp coconut oil
  • 1/4c water
  • 1/4c agave nectar


  • 1c pecans
  • 1/4c — 1/3c dates
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch, sea salt


pumpkin mousse:

1) Blend until silky smooth


1) In food processor, blend pecans with cinnamon and sea salt until crumbly.

2) Add dates, starting at 1/4c and blend. Add dates as needed until doughy consistency is reached (i.e. the mixture sticks together).

3) press into pan

4) chill in fridge 1-2 hours