Welcome to my easy pumpkin mousse recipe. If you want a delicious double layer pumpkin mousse then you need this in your life as it is a true, life changer. Made with Greek yoghurt, soft cheese, vanilla and caster sugar, it is not just easy but quick to make too.
I should shout out now and admit that I am GUILTY to loving a cool mousse. I love the texture and I love how simple a good mousse is to make and how delicious it can be.
I also love the fact that I can get my battered and bruised hand mixer out of the cupboard, brush off the dust and let it save my wrists and do the work for me.
I can make a double layer, a triple layer or even a single layer, put it in the freezer for a quick setting and hey I have delicious easy mousse.
Or if you fancy a delicious easy pudding on a Sunday, then why not have a mousse over a fruity jelly, for an amazing family friendly take on the British trifle.
My trifle would always involve a big layer of strawberry jelly, followed by a layer of vanilla whipped cream, followed by a layer of strawberry mousse, finished off with crushed up flake.
Actually – I can’t really take credit for that, as that is how my mum used to make it for Sunday dinner after we had the roast beef and Yorkshire puddings, but I do make this myself for my husband and the kids, so you could say it has been passed down a generation or two!
Or in this case – add in some delicious pumpkin puree and I have the BEST EVER easy pumpkin mousse. Then follow this up with a vanilla layer and sprinkle it with pumpkin seeds.
I always think of mousse and the separation of eggs but you can make a really quick and delicious one, by using a similar mixture to what you would use if you were making a cheesecake.
Then you use this as the base for many of your mousse recipes:
- Add in cocoa powder for a chocolate mousse
- Add pumpkin puree for a pumpkin mousse
- Add fresh strawberries for a strawberry mousse
- Add vanilla essence for a vanilla mousse
- Add banana and custard powder for banana custard mousse
And the list goes on and on and just makes me want to eat a LOT of creamy mousse!
Plus if you want a dessert and normally head out to buy a big tub of Ben & Jerry’s, then think next time you could make yourself something much lower in calories and much cheaper too.
In my easy pumpkin mousse, we start with a big fat pumpkin mousse layer, then we freeze it while we make the topping, then we add a vanilla layer on top. You can then serve this easy pumpkin mousse in your dessert glasses, in ramekins or in little serving dishes on the beach.
When we had our pumpkin mousse, we did so in the garden on a lovely warm day and we all commented that it was so nice having something so cool and refreshing. We even thought that it would make a great option in an ice lolly/popsicle too.
Now that is a possibility!
But my biggest reason for making an easy pumpkin mousse (and all my other mousses for that matter) is because I love to use my leftovers, I love to get a deal from some leftover food and I love to make new uses out of my food that I have not tried before.
I love trying new recipes and that is one of the great things that owning recipethis.com has given me.
I find, that even as complete foodie addicts that we often have a type when it comes to food. Food recipes that we eat regularly that are our favourites and we get really boring. As I know I used to. I would maybe have 50 recipes that I would cook all the time and it would be rare that I would try anything new.
But with having to often create 5 new recipes a week, 52 weeks of the year, means that I get to try amazing things like this easy pumpkin mousse and that is a blessing and I feel truly blessed.
So THANK YOU for reading this and supporting our food blog, and here is our easy pumpkin mousse recipe for you to enjoy virtually with us 🙂
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- Mix together with a fork the pumpkin pie filling with the coconut sugar. Layer it into the bottom of your glass puddings, drop into it some pumpkin seeds and then place it upright in the freezer for 10 minutes.
- Place into a mixing bowl the soft cheese and the caster sugar and mix well with a hand mixer until it is thick and smooth.
- Add to the bowl the vanilla essence, the Greek yoghurt and the egg.
- Using the hand mixer again and mix until smooth.
- Get your glasses out of the freezer and spoon in the vanilla topping.
- Place back into the freezer for another 10 minutes and then serve.
You could swap the caster sugar for honey if you wanted a healthier option. If you don’t feel comfortable cracking your egg directly into the bowl, then do it into a separate bowl first and then pour it in.
You can do it without egg, then just double your freezer time instead and then it will set better. This easy pumpkin mousse is enough to serve four people a decent sized dessert.
Low Carb Pumpkin Mousse
What I love about this easy pumpkin mousse is that it shouts out low carb. It is free of flour, pumpkin is a low carb vegetable compared to some of the squash family. Plus if you want something lower in calories it is low in fat.
I created a nutrition calculator and found that it is just 10% of your recommended allowance for carbs as well as being just 230 calories a yoghurt pot.
Make this into lollies/popsicles and then it will make about 12 small lollies, bringing down the calories to 76 calories each or the carbs down to 3% of your daily allowance.
If you are on Slimming World, then what I recommend is that you swap 75g of the caster sugar used for stevia and then it really brings down the Syns. After you make this change it works out at 1.5 Syns each + 2/3 of a healthy extra A for the soft cheese.
Easy Pumpkin Mousse Recipe Podcast
We also have created a short version of the easy pumpkin mousse recipe into a Podcast. We have loaded it up onto our Itunes account and it is great for a quick download and then you can save it to your phone and then have it in your kitchen with you as you cook.