pumpkin chia mousse

This quick and easy pumpkin chia mousse is thick, creamy and lightly sweetened. Loaded with healthy fat and fiber this mousse makes for a satisfying, guilt-free dessert!

Pumpkin Chia Mousse

non-dairy milk*

pumpkin pumpkin puree

chia seeds

maple

vanilla

¾ teaspoon pumpkin pie spice

sea salt

graham cracker sheets (I used Annie's)

whipped topping or Greek yogurt (for serving)

Blend

In a high powered blender or food processor add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice and salt. Blend on high until smooth. Taste and add more maple syrup or pumpkin pie spice if needed.

Chill

Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.

Crush

Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.

Serve

Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.

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Top 1 pumpkin chia mousse recipes from across the web

The most viewed pumpkin chia mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Chia Mousse

The most viewed pumpkin chia mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine