Why is it good this time of the
year to have roasted pumpkin or squash ready to go in the fridge at a moment’s
notice? Because it can be
used in so many tasty ways. It can
be added to a smoothie, it can be used to make a quick blended soup, it can be
warmed up as a side dish and it can even be used to make dessert.
A few days ago, I was about to
try this easy and great sounding cookie recipe and instead, I used similar
ingredients to make a pumpkin mousse parfait. What was so wonderful about this recipe besides the
flavor? It took minutes to
make–because I had roasted butternut squash in the fridge, and because it didn’t
require cream to be whipped.
If you love the flavor of pumpkin
pie, then you’ll love this easy, creamy, decadent, pumpkin mousse. It’s actually a squash mousse, but that
doesn’t sound so good : ) And
besides, this can easily be made with fresh or canned pumpkin and I will try it
some day. I will also make
the original cookie recipe, because if I like the taste of this mousse, I’m sure
I’ll like the taste of the cookies.
Warning…I wrote about the fact
that nut butters, like almond butter are calorie dense and should be eaten in
moderation. This recipe uses an
all-natural nut butter as well, so this mousse would compare to a traditional
whole-cream-based mousse with regard to calories. It’s meant to be eaten slowly and deliberately so that you
can enjoy every bite.
Pumpkin Mousse
1 c roasted squash or pumpkin
½ c all natural nut butter
(peanut, almond, cashew, etc.)
¼ c plus 2 T maple syrup
2 t cinnamon
1 t nutmeg, cardamom
½ t ginger
¼ t cloves
1 t sea salt
plain Greek yogurt
Add the first eight ingredients (minus
the 2T maple syrup) to a food processor and process until smooth and well
blended. Mix the remaining maple syrup, or enough
to taste, into the yogurt to cut the tangy-ness.
Into serving glasses or bowls, add
a layer of mousse then a layer of yogurt then a second layer of mousse. Top the desert with a dollop of
yogurt. Add raisins or chocolate
nibs or shavings if desired. Serve immediately.
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