Description
A light and creamy pumpkin mousse made with whipped cream, pumpkin puree, Greek yogurt, and warm spices. Perfect for a festive fall dessert that’s easy to prepare and delightfully fluffy.
Ingredients
Scale
Base Ingredients
- 1.25 cups heavy cream
- ¼ cup maple syrup
- ¾ cup canned pumpkin puree
- ¼ cup plain Greek yogurt (full-fat preferred, such as 5% Fage)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (can substitute with cinnamon)
- ⅛ teaspoon salt
Toppings (Optional)
- Crushed graham crackers, gingersnaps, or pretzels
- Chocolate chips, chocolate shavings, or cacao nibs
- Caramel sauce, maple syrup, or chocolate syrup
- Candy corn
- Candied ginger
- Granola
- Nuts
- Pumpkin seeds
Instructions
- Whip Cream: In a mixing bowl, beat the heavy cream and maple syrup on high speed with a hand mixer until medium peaks form. This will yield about 1½ to 1¾ cups of whipped cream total.
- Mix Pumpkin Base: In a separate mixing bowl, beat together the pumpkin puree, Greek yogurt, vanilla extract, pumpkin pie spice, and salt until the mixture is fluffy and well combined.
- Combine Whipped Cream and Pumpkin Mix: Gently fold in about ¾ of the whipped cream (approximately 1 cup) into the pumpkin mixture using a rubber spatula until fully combined, reserving the remaining whipped cream for topping later.
- Portion Mousse: Spoon the pumpkin mousse into individual serving containers such as glass jars, sundae dishes, or compostable cups. Alternatively, serve it in a large bowl for scooping.
- Add Toppings: Dollop the remaining whipped cream on top of each mousse serving and add toppings of choice. If eating immediately or within a few hours, add toppings before refrigerating, making sure lids or plastic wrap do not crush the toppings. For longer storage, cover the mousse tightly without toppings and add them just before serving.
- Chill: Refrigerate the covered mousse for at least one hour to let it set and chill properly.
- Serve: Just before serving, add any reserved whipped cream and additional toppings if not done earlier. Enjoy your creamy, spiced pumpkin mousse!
Notes
- Topping ideas include crushed graham crackers, gingersnaps, pretzels, chocolate chips, chocolate shavings, cacao nibs, caramel sauce, maple syrup, chocolate syrup, candy corn, candied ginger, granola, nuts, and pumpkin seeds.
- The mousse can be made ahead and stored in an airtight container in the refrigerator for 3 to 4 days but tastes best within 1 to 2 days. Add toppings just before serving to maintain texture.
- Freezing is not recommended as it will negatively impact the mousse’s texture.
- For a professional look, use a piping bag for the mousse and whipped cream. A zip-top bag with a cut corner can also be used as a makeshift piping bag.
Nutrition
- Serving Size: ½ cup
- Calories: 180
- Sugar: 9g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 8.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 65mg
