Do you have just one more can of pureed pumpkin hiding in your pantry after the holidays? Hmmm… how about a quick and easy dessert that tastes like a creamy pumpkin pie? Yes please!! This one is so yummy and healthy for your family or for an elegant dinner party. It is so easy to make ahead. You will love all the options. Enjoy!
Pumpkin Mousse
Approximately 6 carbohydrates per serving
Equipment
- 1 Spatula, Tongs, Whisk
- Food processor or Med Bowl
- Measuring Cups & Spoons
- Tablespoon
- Paring knife
Ingredients
- 1 Cup Canned Pumpkin Puree
- 6 Small Pumpkins If unavailable, use Ramekins or Phyllo Shells
- 1 Cup Ricotta Cheese
- 1 Tsp Cinnamon
- ½ Tsp Nutmeg
- 1 Tsp Liquid Stevia
- ½ Cup Dry Stevia Or Powdered Swerve
- Whipped Cream, Pumpkin Seeds or Italian Waffle Cookies Optional Garnishes
Instructions
- Gather all ingredients & equipment to save time!
- If small pumpkins are unavailable, use small or large ramekins, or Phyllo Shells.
- With paring knife, pierce the skin of pumpkins and microwave about 10 minutes or until you can easily insert a knife into the center. Skip this step if not using small pumpkins. Let cool.
- Mix pumpkin puree, ricotta, cinnamon, nutmeg, and both sweeteners into food processor or medium bowl. Mix or whisk until creamy. Add more liquid sweetener to taste if needed.
- Scoop seeds out of the small pumpkins.
- Add pureed pumpkin mixture to each hollowed out pumpkin or fill Phyllo Shells or ramekins. Many choices!
- Italian Waffle Cookies (Vanilla or Chocolate) add a nice crunch. More choices!
- Top with whipped cream and sprinkle cinnamon or pumpkin seeds.
- Enjoy with your favorite tea or coffee.
