Side Pannel
Pumpkin Chia Mousse
Pumpkin Chia Mousse
- Recipe Submitted by maryjosh on 12/26/2019
Ingredients List
- 1 cup non-dairy milk*
- 3/4 cup 100% pure pumpkin purée (not pumpkin pie filling)
- 1/3 cup chia seeds
- 1/4 cup pure maple syrup*
- 1 teaspoon vanilla
- 3/4 teaspoon pumpkin pie spice
- 1/8 teaspoon sea salt
- 2 full graham cracker sheets (I used Annie’s)
- whipped topping or Greek yogurt, for serving
Directions
In a high powered blender or food processor (affiliate link) add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice and salt. Blend on high until smooth.
Taste and add more maple syrup or pumpkin pie spice if needed.
Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.
Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.
Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.
Taste and add more maple syrup or pumpkin pie spice if needed.
Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.
Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.
Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.
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