Pumpkin Mousse

1/2c coconut cream

1c canned pumpkin puree (not pumpkin pie filling, just plain cooked pureed pumpkin) 

2T maple syrup

1 1/2t pumpkin pie spice or equivalent

Add all ingredients to a mixing bowl and mix until completely smooth.

Divide into two jars, dishes, or other serving container. Place in the fridge for a few hours to firm.

Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and, if desired, crumpled dates and pecans.

Recipe by Deryn Macey at Running on Real Food: https://runningonrealfood.com/pumpkin-mousse/