Pumpkin Mousse

March 24, 2020

Pumpkin Mousse

You don't need to wait until the fall to enjoy savory pumpkin desserts. This light pumpkin mousse will satisfy your sweet tooth while offering a taste of fall. 



  • 1 teaspoon pumpkin spice 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon ground ginger 
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract 
  • 15 oz can of pumpkin purée
  • 3 ounces of sugar free vanilla instant pudding 
  • 2 tablespoon maple syrup 
  • 1 cup of almond milk 
  • 1 cup of heavy cream


  1. In a medium bowl, combine the sugar free vanilla instant pudding, pumpkin spice, cinnamon, ground ginger, and salt.
  2. Thoroughly mix in the pumpkin purée, maple syrup, vanilla extract, and almond milk. Whisk for 2 minutes or until creamy and smooth. 
  3. With an electric beater, whisk the heavy cream until it reaches a whipped cream consistency. 
  4. Fold 3/4 of the whipped cream into the pumpkin mixture. 
  5. Plate the mousse as desired and refrigerate for at least 30 minutes. 
  6. Use the remaining whipped cream to decorate and top off the mousse. Sprinkle additional pumpkin spice as desired. 


* Recipe inspired by Lena Abraham's Pumpkin Mousse.   

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