This delicious Pumpkin Mousse is not only dairy-free, gluten-free and loaded with vitamins and minerals, but it also only takes 5 minutes to make!
This conversation is sponsored by Silk. The opinions and text are all mine.
I am one of those people who eats pumpkin all year long. Why should we only enjoy it during the fall or the holidays?
I stock up on cartons of pumpkin so I can make goodies, pancakes and treats all throughout the year. There is something so warm and comforting about all of those spices and that pumpkin flavor.
I love my Silk dairy-free yogurt alternative (as you already know) but sometimes I just want a little more with it. Does that make sense? I love adding my homemade granola, fresh fruit, chia seeds and making a little parfait.
If you love pumpkin like me, you will also love my Pumpkin Spice Scones, No Bake Pumpkin Spice Donut Holes, Gluten Free Pumpkin Pie with Pecan Crust and my No Bake Pumpkin Cheesecake Bars.
All of these pumpkin treats would be even more delicious with some Apple Chai Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!
Why You Should Make This Pumpkin Mousse
Sometimes you just need something quick, easy and packed with nutrition to get you through the day. Or something to eat after dinner to have something to look forward to.
This pumpkin mousse is so ridiculously easy to make, it's impossible to mess up. And I mean that, seriously impossible.
I love this mousse because I can make a few of them ahead of time and just store them in my refrigerator for when I need an easy and convenient breakfast, snack or dessert. That's why I love these so much, they are healthy enough for breakfast but delicious and satisfying enough to eat for dessert.
And yes of course you can use whatever yogurt you have in the house. Plain or vanilla Greek yogurt works great too, but it wouldn't be dairy free anymore just in case that's important to you.
Recipe FAQ's and Expert Tips
You can beat with an electric mixer to give it a thicker consistency and still tastes delicious. I am sure a high speed blender would also work well.
This will last for 3-4 days in the refrigerator as long as it is tightly sealed with plastic wrap or in an airtight container.
Yes, you can freeze this mousse. Make sure you put it in an airtight container and place in the freezer for up to 2 months. I thin the texture is best when you defrost in the refrigerator for 12- 24 hours.
I topped with whipped cream. I am sure this will be a very unpopular opinion, but I really don't like whipped cream. I know. So many people think that's weird. I get it, but I never liked it and I never will.
So full disclosure here, I added the whipped cream because it made the mousse look prettier. But when I eat these babies at home you better believe there will be none of that nonsense on top. Maybe some granola, chocolate chips or sliced nuts, but definitely not whipped cream.
These do look a little sad without the whipped cream though...
And now a little prettier!
Related Recipes
No Bake Pumpkin Spice Chia Pudding from Lauren Kelly Nutrition
No Bake Vegan Pumpkin Tarts from Detoxinsta
No Bake Pumpkin Spice Donut Holes from Lauren Kelly Nutrition
No Bake Pumpkin Bites from Erin Lives Whole
Easy No Bake Vegan Pumpkin Fudge from Lauren Kelly Nutrition
No Bake Pumpkin Cheesecake from Skinnytaste
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Pumpkin Mousse
Ingredients
- 1 cup Silk Vanilla Dairy-Free Yogurt Alternative
- 1 15 ounce can pumpkin
- ½ teaspoon vanilla extract
- ¼ cup 100% maple syrup
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
Instructions
- In a medium bowl, mix all of the ingredients together until completely combined.
- Serve immediately or you can refrigerate and allow it to thicken a bit.
- Store in an air tight container in the refrigerator for 3-5 days.
April
This is so good and could not be any easier to make! Such a great fall dessert!