This pumpkin mousse tastes like pumpkin pie, minus the crust. Pumpkin is loaded with vitamins and minerals (see The Great Pumpkin post ), so it makes a great ingredient for healthy baking during the holidays. As a Fort Collins nutritionist, I love to take traditional recipes and give them a healthy ingredient upgrade. The maple syrup in this recipe is a great natural replacement for traditional less healthy sweeteners. This recipe is also allergy friendly so it is suitable for both dairy free and gluten free diets.
Pumpkin Mousse
Prep time: 10 minutes
Chill time: 30 minutes
Ingredients:
15 oz pumpkin
1 cup coconut milk (from a can)
1/4 cup maple syrup (Grade B if available)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon all spice
1/4 teaspoon sea salt
Directions:
1. Combine all ingredients in a large bowl and beat at high speed until whipped. Or, combine all ingredients in a blender and blend at high speed for about 3 minutes or until mousse is soft and fluffy.
2. Pour into small dessert dishes or ramekins and chill in the refrigerator for about 30 minutes.
3. Garnish with a sprinkle of cinnamon or a ginger snap cookie if desired. Serve and enjoy!
Note: If you’d like to add some extra protein and creaminess to this pumpkin mousse, replace 1/2 cup of the coconut milk with Greek yogurt if you can tolerate dairy!
