Thursday, October 6, 2016

Pumpkin Pie Greek Yogurt Mousse

This week has been as dreary and cloudy as October can be, with a full day of rain and humidity today before cooler fall weather this weekend. I needed a little pick-me-up and found it in this no bake Pumpkin Pie Greek Yogurt Mousse! This recipe is super easy to make and incorporates my favorite pumpkin pie flavors.


This post contains affiliate links.

Cooking with yogurt has been on my mind recently, starting with sharing my Greek Yogurt Pumpkin Bars a few weeks ago. I like the way yogurt can lighten up a recipe without missing out on any flavors. I created this easy Greek yogurt mousse to satisfy a pumpkin pie craving {typical}, using my favorite Le Creuset Mini Cocotte dishes that I received as a Christmas gift last year.


What a beautiful dessert, right? Here is the mousse, pre-toppings:


And post-toppings! The more the merrier on toppings, in my opinion. I added mini chocolate chips, whipped cream {from a can - no judgment} and a sprinkle of pumpkin pie spice. Adding graham cracker crumbs would also be delicious.


This mousse is very easy to make. All I did was heat pumpkin puree {not pumpkin pie filling}, pure maple syrup, spices, and vanilla extract in a small pan on low for ~5 minutes. Lighting cooking the pumpkin puree before adding the yogurt really brings out the flavor.


After cooking, I let the mixture chill for a few minutes before stirring in the Greek yogurt. If you can wait, the last step is to refrigerate the mousse for at least 30 minutes before adding toppings and serving.


I made this pumpkin dessert for two and K and I enjoyed it after dinner this evening. You can easily double or triple this recipe if you're feeding more people. I hope you enjoy this mousse as much as I did!

Pumpkin Pie Greek Yogurt Mousse
Yields: 2 servings

Ingredients~
1/2 cup pumpkin puree
4 Tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/3 cup 2% Greek yogurt

Toppings {optional}~
Mini chocolate chips
Whipped cream
Pumpkin pie spice
Graham cracker crumbs

How to~
*Add pumpkin puree, maple syrup, pumpkin pie spice, ground cinnamon, and vanilla extract to a small saucepan.
*Mix all ingredients and heat on "low", stirring occasionally, for 5 minutes.
*Remove from heat and let cool for 10 minutes.
*Stir in Greek yogurt until mixture is smooth.
*Refrigerate for at least 30 minutes, covered.
*Add toppings before serving. I used mini chopped chips, whipped cream, and a sprinkle of pumpkin pie spice.

No comments:

Post a Comment