Easy Pumpkin Mousse Recipe
Delicious pumpkin pie filling made into an easy pumpkin mousse. Double layered with a vanilla mousse topping it’s a family party favourite.
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.
Calories: 307kcal | Carbohydrates: 27g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 240mg | Potassium: 124mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2571IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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