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Elevate your fall baking with this Easy Pumpkin Mousse with yogurt and maple syrup. The delightful twist of yogurt blended with the natural sweetness of maple syrup pair nicely with the pumpkin purée and the pumpkin pie spice. This easy-to-follow recipe is perfect for home bakers looking to create a fall-inspired dessert that’s both decadent and healthy. Try it today and savor the flavors of the season!
Why we love 💕the Easy Pumpkin Mousse with Yogurt and Maple Syrup
- They are easy to make as they require every day, easy-to-find ingredients
- It is gluten free!
- This pumpkin yogurt mousse is healthier because it uses full-fat yogurt instead of cream cheese or mascarpone
- The maple syrup pairs wonderfully with the pumpkin purée
- It is perfect for Halloween treats and Thanksgiving get-togethers!
👩🍳What kitchenware you need to make the Pumpkin Mousse
👩🍳What ingredients you need to make the Pumpkin Mousse
- pumpkin purée
- pumpkin pie spice
- full-fat yogurt
- whipping cream
- maple syrup
- real vanilla extract
- pecans or walnuts for topping
💡This pumpkin mousse is not a pumpkin cheesecake mousse
🕐How to make the Pumpkin Mousse
-Beat the heavy whipping cream in a large bowl with a hand mixer. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator
-Beat the pumpkin purée, full-fat yogurt, pumpkin pie spice, vanilla extract, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended
-Transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour
-To serve, remove bowls from refrigerator and top with maple whipped cream, and pecans or walnuts
More desserts made with pumpkin? Check out our recipe for the Eggless Mini Pumpkin Pies here
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
❓FAQs about the Pumpkin Mousse 🎃
What is Pumpkin Puree?
Here is the Food and Drug Administration’s 1957 definition of canned pumpkin: “Canned pumpkin and canned squash is the canned product prepared from clean, sound, properly matured, golden fleshed, firm shelled, sweet varieties of either pumpkins or squashes by washing, stemming, cutting, steaming and reducing to pulp.”
What is the difference between the canned Pumpkin Purée and the Pumpkin Pie filling?
There is one important difference. The pumpkin purée is plain and pure, which means that it doesn’t have anything added to it. However, the pumpkin pie filling comes with pumpkin spice and sugar already mixed in. That makes it the most convenient way to make pumpkin pie but not necessarily the healthiest. You can’t use them interchangeably even if they look very similar on the grocery store’s shelf.
Is this recipe gluten free?
Yes, it is as there is no flour, wheat, or other ingredients containing gluten.
Is this recipe vegan?
No, this pumpkin dessert is not vegan. The recipe does not use eggs, but there are dairy products used like yogurt and whipping cream.
Can I make this Pumpkin Mousse recipe vegan?
You can make it vegan if you can substitute the dairy full-fat yogurt for any type of not dairy yogurt like unsweetened plain almond or coconut yogurt. In addition, you can replace the whipping cream with a plant-based substitute like a can of refrigerated coconut milk. Whip the coconut milk with the maple syrup until it becomes thick and stiff peaks form. However, substitutes for dairy products may result in a different texture that may be less thick and creamy.
How can I store the Pumpkin Mousse?
You can store it in the fridge as long as you place it in a fridge-friendly container, preferably glass, covered with plastic wrap. It will last in the fridge for 3-5 days. You can also freeze the mousse; it will last for about 2 months.
How can I store pumpkin purée?
Keep leftover pumpkin purée in an airtight container in the refrigerator. It’ll keep for a week.
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Pumpkin Mousse with yogurt and maple syrup
- 2 large mixing bowls
- 1 pint whipping cream
- 6 tablespoons maple syrup divided
- 1 15- oz. can pumpkin purée
- 8 oz. full-fat Greek yogurt
- 2 tablespoons pumpkin pie spice
- 1 teaspoon real vanilla extract
- pecan or walnut halves
- ground cinnamon for dusting
For the whipped cream topping
- Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size
- Add 2 tablespoons of maple syrup and continue beating until light and fluffy
- Cover and place in the refrigerator until ready to use
For the pumpkin mousse
- Beat the pumpkin purée, full-fat yogurt, pumpkin pie spice, vanilla extract, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended
- Taste and adjust seasonings, as desired, and transfer to individual dessert bowls
- Cover and place in the refrigerator to chill for at least 1 hour
- To serve, remove from refrigerator and top with maple whipped cream, pecans or walnuts, and a sprinkle of ground cinnamon, if desired. Enjoy!
- You can replace the whipping cream for a plant-based substitute like a can of refrigerated coconut milk. Whip the coconut milk with the maple syrup until it becomes thick and stiff peaks form. However, substitutes in daily product may result in a different texture that may be less thick and creamy
- You can replace maple syrup for honey, simple syrup, or honey. However, the taste won’t be the same
- If you don’t want to use the full-fat yogurt, you can substitute for cream cheese or mascarpone cheese but the recipe will be much heavier.