Pumpkin Mousse
Updated Feb 15, 2021, Published Jan 19, 2015
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Pumpkin Mousse
Ingredients
- 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
Instructions
- 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
Calories: 103kcalCarbohydrates: 24gProtein: 1gFat: 1gSodium: 40mgPotassium: 149mgFiber: 4gSugar: 14gVitamin A: 9530IUVitamin C: 2.6mgCalcium: 60mgIron: 1.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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