Pumpkin Mousse

This absolutely dreamy dessert comes courtesy of the Stonyfield Farm website. They describe it as: Light and creamy, our Pumpkin Mousse will melt in your mouth. And I couldn’t agree more.

Serves 6.

SODIUM CONTENT: 70 mg per serving


1 15-oz. can pure pumpkin puree
1 1/2 c. Stonyfield Farm whole milk plain yogurt
4 T. orange juice
1 c. sugar
2 egg whites
1 pint heavy cream


Combine pumpkin puree, yogurt, orange juice, and sugar in a mixing bowl. Mix well with electric mixer. In a separate bowl, beat egg whites until stiff. And in a third bowl, beat heavy cream until stiff enough to form peaks.

Gently fold egg white and whipped cream into pumpkin mixture. Pour into a freezer-safe container, cover and freeze for at least 6 hours. Remove from freezer 15 to 20 minutes before serving. Spoon into individual serving dishes, top with whipped cream and sprinkle with cinnamon if desired.

Print Friendly and PDF

This entry was posted in Dessert. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *