Creamy pumpkin mousse layered with spicy gingerbread cookies and whipped coconut cream. No-bake pumpkin pie in a jar. Refined sugar-free, vegan, gluten-free, and paleo and so delicious you will want to make a triple batch and then keep it all for yourself!
What you need for this recipe: pumpkin puree, maple syrup, coconut cream, pumpkin pie spice, gingerbread cookies, whipped cream (or whipped coconut cream)
This recipe is for all of my lazy bakers out there, you know who you are. You LOVE perusing the inter-web for fabulous baked goods but you are more likely to stop by the bakery on your way home than to whip out your rolling pin.
We are kindred spirits you and I. I love a sweet treat, but I am not the best baker in the world and often times I prefer a quick easy dessert over a 3 hourÂ complicated, scientific recipe (I leave those for my extraordinarily skilled Mom and my VirgoÂ hubs).
This no-bake, pumpkin pie in a jar is your answer to an impressive holiday dessert that is allergen friendly (vegan, gluten-free, dairy-free, nut-free, all the things!) and still a huge crowd pleaser.
It has the perfect amount of spice to bridge the gap between a fall and winter dessert. Perfect for Thanksgiving, amazing for Christmas, you will thank me on New Years ð