Pecan Pie Mousse Option: Sprinkle 1 heaping tablespoon of chopped toasted pecans over each serving.
Leftover Tip: Don’t know what to do with the remaining pumpkin purée? Just freeze it in half-cup portions. That way, you can defrost it overnight in the fridge and be ready to make this scrumptious mousse first thing in the morning. Alternatively, use leftover pumpkin purée in a
Pumpkin Pie Smoothie.
This recipe has been reprinted with permissions from Low-FODMAP and Vegan by Jo Stepaniak. Book Publishing Company, 2016.