Ready for the creamiest, silkiest, tastiest fall dessert? Pumpkin mousse, is a no-bake, healthier treat that will make anyone fall in love with it.
This pumpkin mousse is made with 5 (ish) ingredients and requires no baking. That right there makes it a win for dessert. It’s thick and creamy too, the best texture, and can be made ahead. Top with a little whipped cream and maybe some crushed graham cracker, yes, yes!
So let’s break this recipe down. It starts with whipping some heavy cream. Stand mixer is easist (get some use out of that big gadget) but a hand mixer works too. Remove it from the bowl once it’s thick and whipped. Then you mix some pumpkin and blended cottage cheese. This is what’s going to make it creamy and add some protein. I love adding a little protein to dessert, if fitting, to help create a little balance. Then we add some sugar free vanilla pudding mix. This gives it sweentess without adding a boatload of sugar. It’s also going to add to the creamy texture. I also add a little monkfruit sweetner, but you could use regular sugar, or skip the sweetener all together. So delicious, lower in sugar, higher in protein, well that sounds perfect to me!
Ingredients needed for the Healthier Pumpkin Mousse
- 1 container Good Culture cottage cheese, blended with 1 cup milk
- 1 package (sugar free) vanilla pudidng
- 1 ¼ cup pumpkin puree
- 2 cups heavy cream
- 2 tsp pumpkin spice
- ¼ monkfruit sweetener or regular sugar – optional but adds a little more sweetness
- Crushed graham crackers for topping *optional
How to Make the Pumpkin Mousse
- Start by whipping heavy cream in a cold bowl with a hand or stand mixer until completely whipped.
- Remove from bowl and set aside.
- In the bowl (no need to clean it out) add the cottage cheese and milk mix, pudding, pumpkin, pumpkin spice, and sugar.
- Stir until combined then gently fold in ⅔ of the whipped cream.
- Spoon into serving dishes (6-8) and top with a little dollop of reserved whipped cream and crushed graham cracker. Can also place graham crackers crushed on the bottom of the dish before adding the mousse if you want.
- Can be made ahead of time. Store in fridge.
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