Ingredients
Scale
- 1 cup pumpkin puree (unsweetened)
- 1 cup Greek yogurt (or coconut yogurt for dairy-free)
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- A pinch of salt
- ½ cup whipped topping (or whipped coconut cream for dairy-free)
Instructions
- In a large bowl, add the pumpkin puree. Make sure it’s smooth and thick.
- Add Greek yogurt to the pumpkin and whisk until evenly combined.
- Stir in honey or maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix well until smooth.
- Gently fold in the whipped topping using a spatula. Use upward motions to keep the texture airy and light.
- Taste and adjust sweetness or spices if needed.
- Spoon the mousse into serving glasses or bowls, smooth the tops, and cover with plastic wrap.
- Refrigerate for at least 2 hours or overnight for best results.
- Before serving, top with whipped cream, granola, or crushed nuts if desired.
Notes
You can substitute Greek yogurt with coconut or almond yogurt for a vegan option.
For added crunch, layer the mousse with granola or crushed graham crackers.
Adjust spices to your liking — more cinnamon for warmth or more ginger for a slight kick.
Serve chilled for the best texture and flavor.
- Prep Time: 10
- Cook Time: None