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Pumpkin Pie Mousse

This Pumpkin Pie Mousse is a light and fluffy dessert with the flavour of pumpkin pie, without the need to bake. It's gluten-free and made without gelatin, cream cheese or eggs. Simply mix the ingredients and chill. It's perfect for Thanksgiving, Christmas, brunch or holiday gatherings. The recipe makes 6 servings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1¾ cups pumpkin puree
  • 1 cup chilled heavy cream
  • ⅓ cup evaporated milk
  • 1 tsp vanilla extract
  • 1 cup Greek yogurt
  • 1 tsp pumpkin pie spice
  • 6 tbsp instant vanilla pudding mix
  • A pinch of ground cinnamon for garnish

Method
 

  1. Pour the chilled heavy cream into a large bowl and whip it with a hand mixer for 3 to 4 minutes, or until stiff peaks form.
  2. In another bowl, add the pumpkin puree and evaporated milk. Mix well with a whisk.
  3. Add the instant vanilla pudding mix, Greek yogurt, pumpkin pie spice and vanilla extract. Whisk until everything is well combined.
  4. Add the whipped cream to the pumpkin mixture and gently fold everything together. Be careful not to overmix. Refrigerate for an hour.
  5. Use an ice cream scoop to divide the mousse between serving glasses.
  6. Top with a little whipped cream. Finish with a sprinkle of ground cinnamon.