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About the Recipe
Ingredients
1 scoop of vanilla protein powder
2 tbs of coconut yoghurt
1 cup (loosely packed) of dry roasted, then frozen pumpkin (prepare ahead of time to put in the freezer to be fully frozen before making the mousse)
Sprinkle of cinnamon (1/4tsp or less, to taste)
Sprinkle of nutmeg (1/4tsp or less, to taste)
Preparation
Preheat oven to 180c.
Cut pumpkin into small cubes.
Coat with 1 tsp of cinnamon and 1 tsp of nutmeg.
Bake for 20 minutes. Then freeze until fully frozen.
Blend all of the pumpkin pie mousse ingredients together.
Place the pumpkin pie mousse in a bowl and top with a handful of granola
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