If you love the idea of a holiday pumpkin dessert, but aren’t such a fan of spending hours putting it together…
This recipe is for you!
Our newest concoction for Pumpkin Pie Mousse is about as easy as it gets! Simply throw 5 ingredients in your food processor and in just a few minutes, deliciousness is served!
Pumpkin Pie Mousse
Write a review
Pumpkin Pie Mousse
- 2 cans pumpkin (15 oz each)
- 1 cup whole milk ricotta
- ½ cup 2% Greek yogurt
- 3 t pumpkin pie spice
- ¾ cup cane sugar or maple syrup*
- Cinnamon or nutmeg, sprinkled on top (optional)
Optional Whipped Cream for layering/topping
- 1 cup heavy cream
- 1-2 T cane sugar or maple syrup**
- ½ t vanilla
- Place first five pumpkin pie mousse ingredients in a food processor or Ninja. Using the PULSE function (or the "LOW" setting, turning it on and off several times), mix in spurts just until ingredients have blended together, scraping down the sides occasionally. DO NOT overmix as this can cause the mousse to become too thin. If you don't have an electric mixing device, it should (in theory) also work to stir this together by hand in a large bowl, again being careful not to overmix. We will be completely transparent however, and give fair warning that we haven't tried this method yet ourselves :).
- The consistency should be that of a traditional mousse (almost like a pudding), meaning it should be decently thick and not runny. To test the thickness, scoop up a bit on a spoon and hold it sideways over a bowl. If it runs right off the spoon, it is too runny and you'll need to adjust it a bit. You can either add a bit more ricotta (not a ton or it will end up being too bland) or if it's just a tad too runny, you can place it in the refrigerator for a few hours as it should thicken upon standing.
- To make the whipped cream, place ingredients into a medium-sized bowl and beat with an electric mixer for 3-4 minutes or until the cream thickens and forms stiff peaks.
- This dessert can be made and immediately served or it can be chilled for several hours. We did notice that the mixture released a little bit of water (since it contains a vegetable — pumpkin — and vegetables tend to release water after being refrigerated), especially the batch we made with maple syrup. You can either simply pour off the water, or place the mousse in a fine mesh strainer before serving.
- Spoon into small parfait glasses or ramekins, layering and/or topping with whipped cream if desired. Finish with a sprinkle of cinnamon or nutmeg and serve. You could also add some roughly chopped nuts like walnuts or pecans to add a little texture as well.
- *We made the mousse with both cane sugar and maple syrup and thought both were delicious. The one made with the syrup was slightly "thinner" than the version with cane sugar, but was still plenty thick and still a very tasty option.
- **This dessert is really very good as a mousse all by itself, but who doesn't love pumpkin pie with a little whipped cream to boot? If you're feeling extra festive, layering it with whipped cream in small parfait glasses makes for a beautiful dessert that only adds a few minutes to your prep time. Being mindful of the fact that this dessert already contains a fair amount of carbohydrates, you can tweak the whipped topping to your individual preferences. We used cane sugar, however maple syrup works well too. One tablespoon of cane sugar tasted a.o.k. to us, 1½ tablespoons was right on the money, and two was a bit too sweet for our liking. But as always, feel free to experiment and enjoy this unique twist on a holiday favorite!
- C = 25g P = 6g F = 4.5g
- 160 calories per serving
- (calculated without whipped cream)
Tracie Fountain http://traciefountain.com/