Introduction

This creamy high-protein pumpkin mousse is a deliciously light dessert that combines the rich flavors of pumpkin and warm spices. It’s easy to make and perfect for a healthy treat any time of year.

A clear glass bowl with a scalloped edge holds a thick, creamy light brown mixture with a smooth texture. On top, there is a dollop of white whipped cream sprinkled with light brown powder, likely cinnamon, and similar powder is lightly scattered over the surface of the brown mixture. The bowl sits on a white marbled surface with a silver spoon placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup low-fat (2% milkfat) cottage cheese
¼ cup unsweetened pumpkin puree
1 ½ tablespoons Swerve Brown Sweetener
¼ teaspoon pumpkin pie spice
¼ cup store-bought, sugar-free whipped cream

Instructions

Step 1: Add the cottage cheese to a blender or food processor and blend until smooth and creamy.
Step 2: Add the pumpkin puree, pumpkin pie spice, and Swerve Brown Sweetener to the blender. Blend again until all ingredients are well combined and smooth.
Step 3: In a separate bowl, gently fold the sugar-free whipped cream into the pumpkin and cottage cheese mixture, keeping the mousse light and airy.
Step 4: Chill in the refrigerator for 10 to 15 minutes if desired, then serve. Optionally, top with a sprinkle of pumpkin pie spice and a dollop of whipped cream.

Tips & Variations

For extra sweetness, adjust the amount of sweetener or add a splash of vanilla extract.
Use homemade whipped cream for a fresher taste and to control ingredients.
Try adding a pinch of cinnamon or nutmeg for more warm spice flavors.
This mousse works well as a protein-packed breakfast topping or a light dessert.

Storage

Store the mousse in an airtight container in the refrigerator for up to 2 days. Stir gently before serving, and it is best enjoyed chilled. Avoid freezing as the texture may change after thawing.

How to Serve

A clear glass bowl with scalloped edges holds a creamy light brown mousse dessert as the base layer, smooth with a few swirls. On top is a medium-sized dollop of white whipped cream, soft and fluffy, sprinkled lightly with fine brown cinnamon powder. The bowl sits on a white marbled surface next to a silver spoon, and part of a beige and white striped towel is nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sweetener instead of Swerve?

Yes, you can substitute Swerve with an equal amount of your preferred sweetener, such as sugar, honey, or maple syrup, but adjust according to taste.

Is it necessary to chill the mousse before serving?

Chilling is optional but recommended to let the flavors meld and to achieve a cooler, firmer texture. You can serve it immediately if needed.

Creamy High-Protein Pumpkin Mousse Recipe

Print Recipe

★★★★★

4.6 from 63 reviews

This Creamy High-Protein Pumpkin Mousse is a light, fluffy, and nutritious dessert that combines the rich flavors of pumpkin and warm pumpkin pie spice with the smoothness of cottage cheese. Sweetened naturally with a low-calorie sweetener and topped with sugar-free whipped cream, this mousse is perfect for a healthy snack or guilt-free treat during pumpkin season.

Author: Isabella
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5-20 minutes
Yield: 2 servings 1x
Category: Dessert
Method: Blending
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Base Mousse

½ cup low-fat (2% milkfat) cottage cheese
¼ cup unsweetened pumpkin puree
1 ½ tablespoons Swerve Brown Sweetener
¼ teaspoon pumpkin pie spice

Topping

¼ cup store-bought sugar-free whipped cream
Extra pumpkin pie spice for garnish (optional)

Instructions

Blend the cottage cheese: Start by adding the cottage cheese to a blender or food processor. Blend until it’s smooth and creamy, ensuring there are no lumps for a perfect mousse texture.
Add pumpkin and spices: Add the unsweetened pumpkin puree, pumpkin pie spice, and Swerve Brown Sweetener to the blender or food processor. Blend again until all ingredients are well combined and the mixture is smooth.
Fold in the whipped cream: Transfer the blended pumpkin and cottage cheese mixture to a separate bowl. Gently fold in the sugar-free whipped cream using a spatula to keep the mousse light and airy without deflating the whipped cream.
Chill and serve: You can enjoy the mousse immediately or place it in the refrigerator for 10 to 15 minutes to chill. Before serving, top with an additional sprinkle of pumpkin pie spice and a dollop of sugar-free whipped cream for extra flavor and presentation.

Notes

Use low-fat cottage cheese for a creamy texture with less fat content.
Adjust sweetness by altering the amount of Swerve Brown Sweetener to your taste.
For a vegan version, substitute cottage cheese with a plant-based ricotta and use dairy-free whipped cream.
This mousse can be stored in the refrigerator for up to 2 days.
Adding a pinch of cinnamon or nutmeg can enhance the fall spice flavor.

Keywords: pumpkin mousse, high protein dessert, healthy pumpkin recipe, cottage cheese dessert, low fat pumpkin mousse, sugar-free mousse, autumn dessert