Ingredients:

  • 1 cup (240g) Pumpkin Purée (100% pure)
  • 1 cup (240g) Plain Greek Yogurt (2% or full-fat)
  • 1/4 cup (60ml) Pure Maple Syrup (adjust to taste)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg
  • Pinch of Ground Cloves
  • A tiny pinch of Fine Sea Salt
  • 2 tablespoons Toasted Pecans or Walnuts, roughly chopped (for garnish)
  • Extra Cinnamon or Cocoa Powder (for dusting)

Instructions:

  1. Ensure the pumpkin purée and Greek yogurt are well-chilled for the best texture.
  2. In a food processor or high-speed blender, combine the pumpkin purée, Greek yogurt, maple syrup, and vanilla extract.
  3. Add the ground cinnamon, ginger, nutmeg, cloves, and salt to the mixture. Pulse until the mixture is completely smooth and creamy, ensuring no streaks remain.
  4. Taste the mousse mixture. Adjust the sweetness or spice levels as desired, remembering the flavour will mellow slightly upon chilling.
  5. Carefully spoon or pipe the mousse mixture evenly into four small serving glasses or ramekins.
  6. Cover each dish with plastic wrap (avoiding contact with the mousse surface) and refrigerate for a minimum of 2 hours, or until thoroughly chilled and set.
  7. Before serving, top each mousse with the toasted nuts and finish with a light dusting of cinnamon or cocoa powder.