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Pumpkin Cottage Cheese Mousse

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  • Author: Cheryl Englebretson
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4-6 servings 1x
  • Category: dessert
  • Method: food processor
  • Diet: Gluten Free


This pumpkin mousse is made with cottage cheese, so it is loaded with protein and lower in sugar than your standard dessert treat.


  • 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)


  1. Place all of the ingredients in a food processor and blend until creamy.
  2. Top with some dry roasted chopped pecans or some whipping cream if you want to make this more decadent.


  • 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.