Pumpkin "Mousse" | Price-Pottenger

A light yet comforting finish to a good meal on a chilly evening.

Ingredients

3 cups cooked pumpkin
1 cup crème fraîche or fresh cream
3 eggs
¾ cup real maple syrup
2 teaspoons vanilla
1 tablespoon fresh grated ginger
1 ½ teaspoons cinnamon
½ teaspoon cloves
¼ teaspoon freshly ground nutmeg
¼ teaspoon Celtic Sea Salt or Himalayan salt
Crème fraîche whipped topping
A few squares of dark chocolate for grating on top

Blend all ingredients except for whipped topping and chocolate in a blender until smooth, then pour into ramekins and bake at 350° F for 30 – 40 minutes. Allow to cool completely and top with whipped crème fraîche and grated dark chocolate.

Crème fraîche whipped topping

Ingredients

1 cup crème fraîche or fresh cream
1-2 teaspoons raw honey
1 teaspoon vanilla

Whip with an electric hand mixer until fluffy.

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for the past 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.

Check out other Annie Dru recipes:

Pickled Beets

Cottage Pie