Allergy-friendly Pumpkin Mousse Pie (Gluten, dairy, egg, peanut & tree nut free; vegan)

Step 1

*IMPORTANT: You'll want to move your Coco Whip from the freezer to the fridge either a day or several hours before starting. It will need to be soft enough to stir into the recipe.

Step 3

When ready to begin, place the graham crackers, cinnamon and coconut oil in a food processor and mix until it's a fine sand-like texture.

Step 5

Place the crust mixture in a greased spring form pan, pressing it evenly along the bottom and up the sides.

Step 7

In a stand mixer with the paddle attachment, place the dairy-free cream cheese and brown sugar. Mix.

Step 9

Add all of the rest of the ingredients--except the CoCo Whip, and mix well, scraping down the sides as necessary.

Step 11

Turn off the mixer, and fold in the CoCo Whip. Pour the mixture into the crust. Freeze or chill until you're ready to serve. (See notes in the post).

Step 13

Garnish with extra CoCo Whip and cinnamon if so desired.