Pumpkin Mousse with Pecan Crumble

Course: Dessert

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Additional Time: 1

Total Time: 1 10

Servings:

Calories: 256kcal

Author: Lauren

This Pumpkin Mousse with Pecan Crumble is the perfect healthy, no bake dessert for warm fall days. This creamy mousse is packed with fall flavors and has the most delicious, buttery pecan topping for the perfect amount of crunch. This recipe is super simple and minimal effort is needed! Plus, no electric mixer required!

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Ingredients

Pumpkin Mousse:

1/2 cup canned pumpkin puree (120g) I used Libby's
1/4 cup vanilla protein powder (30g)
Splash of milk as needed, if needed
1 tsp pumpkin pie spice
1/2 tsp pure vanilla extract
4 oz. light whipped topping (113g) softened

Pecan Crumble:

1/2 cup quick oats (40g)
2 Tbsp light butter (28g) melted
2 Tbsp brown sugar (24g) I used Swerve
2 Tbsp chopped pecans (15g)

Instructions

In a medium bowl, combine all the ingredients for the pumpkin mousse. Add to the fridge while you make the crumble.
In a small bowl, mix together all the ingredients for the pecan crumble.
Divide the pumpkin mousse into three glasses, jars or containers. Sprinkle the pecan crumble evenly amongst the tops.
Cover and chill for at least an hour and enjoy!

Notes

To make vegan: use a plant-based protein-powder, dairy-free milk, dairy-free whipped topping and dairy-free butter.

Nutrition