Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1.5 cups non-fat plain Greek yogurt (or blended cottage cheese)
- 2 scoops vanilla whey or casein protein powder
- 1 tablespoon maple syrup or liquid stevia to taste
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 4 graham crackers, crushed (for the base)
- Optional: Sugar-free whipped topping and a dash of cinnamon for garnish
Instructions
- Take your four graham crackers and place them in a small plastic bag. Use a rolling pin or the back of a heavy spoon to crush them into fine crumbs. Distribute the crumbs evenly across the bottom of four small glass jars or dessert cups. Press down lightly to create a solid base for your mousse.
- In a large mixing bowl, add the pumpkin puree, Greek yogurt, and vanilla extract. Use a whisk or an electric hand mixer to blend these until the color is uniform. Sift in the protein powder and the pumpkin pie spice to ensure there are no clumps. Fold the dry ingredients into the wet mixture gently at first, then whip until the texture is light and airy.
- Taste the mixture. Depending on the sweetness of your protein powder, you may want to add maple syrup or a few drops of stevia. Mix one last time to incorporate the sweetener. If the mousse feels too thick, you can add a tablespoon of almond milk to reach your desired consistency.
- Spoon the pumpkin mousse mixture into the prepared jars over the graham cracker base. Smooth the tops with the back of a spoon. Place the jars in the refrigerator for at least 30 minutes. Chilling allows the protein powder to fully hydrate and the flavors to meld together, resulting in a much better texture.
- Just before serving, top each cup with a dollop of sugar-free whipped cream or a sprinkle of extra pumpkin pie spice. You can also add a few toasted pecans for an extra crunch. Serve cold and enjoy your healthy fall treat!
- Cook Time: 15 minutes