This healthier pumpkin mousse is made with cottage cheese, so it is loaded with protein and lower in sugar than your standard dessert or treat.
I have been hearing about cottage cheese ice cream and other desserts and just had to try my hand at making one of my own. Pumpkin cheesecake is so yummy, I thought that pumpkin, pumpkin spice and maple syrup would lend well to this new experiment.
While this treat may not be as decadent as mousse made with cream and tons of sugar, you’ll find this can satisfy your craving for dessert with a bit healthier option.
What You’ll Need:
- cottage cheese (organic)
- pumpkin puree
- pumpkin pie spice
- maple syrup
- pure vanilla extract (optional)
- chopped roasted pecans, for topping (optional)
Making the Recipe:
My favorite recipes are those that taste really good and don’t take any time to make. This is one of those!
Depending on your palette, reduce the amount of spice, maple syrup or vanilla in the recipe. Put everything in a food processor and blend until creamy. You can always add more of whatever ingredient you feel is needed after you taste it first.
Top the mousse with some chopped pecans or pumpkin seeds. If you need it fancier, feel free to add some whipped cream too!
Pumpkin Cottage Cheese Mousse
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4–6 servings 1x
- Category: dessert
- Method: food processor
- Diet: Gluten Free
Description
This pumpkin mousse is made with cottage cheese, so it is loaded with protein and lower in sugar than your standard dessert treat.
Ingredients
- 2 cups cottage cheese, organic
- 1 cup pumpkin puree
- 1 tsp. pumpkin pie spice
- 2 Tbsp. maple syrup
- 1 tsp. pure vanilla extract (optional)
- 1/4 cup chopped pecans, for topping (optional)
Instructions
- Place all of the ingredients in a food processor and blend until creamy.
- Top with some dry roasted chopped pecans or some whipping cream if you want to make this more decadent.
Notes
- Use full fat cottage cheese to make this creamier.
- Store in an airtight container for 3-5 days in the refrigerator. Add the toppings when serving.
- Adjust the amount of pumpkin pie spice, maple syrup and vanilla to your taste. Start with less than the recipe calls for and add more as you taste.
How many carbs in this recipe?
There are 11 grams of carbs per serving, with 8 grams coming from sugar.
I liked this Pumpkin Cottage Cheese Mousse. My only problem was that I used Low Fat cottage cheese and could never break down the curds of the cottage cheese.
Thinking of making it using plain Greek yogurt.
Like the “fall mousse”.
Thank you.
You are totally right that the full fat cottage cheese will be creamier. I haven’t tried it with full fat greek yogurt, but that would probably work great too!
Absolutely delicious. All 4 of my kids and husband approved! I will make this often during this fall season and have zero guilt.
I used maple syrup we produced and added the optional vanilla.
I’m so glad you enjoyed it and that maple syrup sounds divine!