Pumpkin Mousse 310x400.jpg

Pumpkin Mousse

5 from 1 vote
Pumpkin Mousse 310x400.jpg
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Pumpkin Mousse

Prep Time10 mins
Chill Time6 hrs
Course: Dessert
Cuisine: American
Servings: 4 Servings
Calories: 103kcal
Author: Ricki Heller


  • 1 tablespoon chia seeds
  • 1 cup pumpkin puree  or any orange squash, such as butternut or acorn
  • 1 14-ounce can full-fat coconut milk
  • 6 tablespoons coconut sugar
  • ½ teaspoon English Toffee stevia or use additional coconut sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of ground nutmeg
  • Pinch of fine sea salt
  • Raw cacao nibs  optional, for garnish


  • Grind the chia seeds in a coffee grinder until they form a fine powder. Set aside.
  • In a food processor fitted with the steel blade, combine the remaining ingredients except for the cacao nibs and process until the coconut sugar has dissolved. Add the chia and continue to process just until incorporated.
  • Pour the mixture into a serving bowl or divide among individual serving glasses. Refrigerate for at least 6 hours or overnight for the mousse to firm up a bit. Sprinkle with cacao nibs before serving.


Nutrition Facts
Pumpkin Mousse
Amount Per Serving
Calories 103 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 40mg2%
Potassium 149mg4%
Carbohydrates 24g8%
Fiber 4g16%
Sugar 14g16%
Protein 1g2%
Vitamin A 9530IU191%
Vitamin C 2.6mg3%
Calcium 60mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cacao Chia Coconut Milk Dairy Free Magazine Mousse Pumpkin Ricki Heller
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