Pumpkin Pie Mousse

You know the holidays are looming when pumpkin-infused scents hit your nostrils and fragrant, warm, cinnamon-y spices make their way into your lattes, ciders, cheesecakes, pies and mousses.We discovered through this recipe that cheesecake, mousse and pumpkin are the perfect trio. And, as cheesecake and mousse connoisseurs, we can tell you that this high-protein, high-fiber, low sugar dessert will tickle your fancy ANY time of the year! At just 125 calories per serving (this recipe makes two servings), you just might be having pumpkin pie cheesecake mousse for breakfast AND dessert.

Pumpkin Pie Cheesecake Mousse


  • 1 cup plain 2% Greek Yogurt
  • ½ cup Organic Unsweetened canned Pumpkin-infused1/4 cup Unsweetened Organic Almond Milk
  • 1 tbsp. Organic powdered instant pudding mix (find this at Whole Foods)
  • ½ tsp. Pumpkin pie spice
  • ½ tsp. Cinnamon
  • 6-10 drops liquid Stevia extract (the strengths of Stevia vary, so sample it as you go to achieve desired sweetness)


And, even better, all you have to do is put everything in a blender at once and blend until the mixture is smooth and creamy. Once your ingredients are blended, spoon your mousse into small bowl or mini mason jars. Top with a gluten-free gingersnap cookie and some organic light whip cream, and you’ll be on your way to pumpkin heaven!


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