Pumpkin Pie Greek Yogurt Mousse

This week has been as dreary and cloudy as October can be, with a full day of rain and humidity today before cooler fall weather this weekend. I needed a little pick-me-up and found it in this no bake Pumpkin Pie Greek Yogurt Mousse! This recipe is super easy to make and incorporates my favorite pumpkin pie flavors.

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Cooking with yogurt has been on my mind recently, starting with sharing my Greek Yogurt Pumpkin Bars a few weeks ago. I like the way yogurt can lighten up a recipe without missing out on any flavors. I created this easy Greek yogurt mousse to satisfy a pumpkin pie craving {typical}, using my favorite Le Creuset Mini Cocotte dishes that I received as a Christmas gift last year.

What a beautiful dessert, right? Here is the mousse, pre-toppings:

And post-toppings! The more the merrier on toppings, in my opinion. I added mini chocolate chips, whipped cream {from a can – no judgment} and a sprinkle of pumpkin pie spice. Adding graham cracker crumbs would also be delicious.

This mousse is very easy to make. All I did was heat pumpkin puree {not pumpkin pie filling}, pure maple syrup, spices, and vanilla extract in a small pan on low for ~5 minutes. Lighting cooking the pumpkin puree before adding the yogurt really brings out the flavor.

After cooking, I let the mixture chill for a few minutes before stirring in the Greek yogurt. If you can wait, the last step is to refrigerate the mousse for at least 30 minutes before adding toppings and serving.

I made this pumpkin dessert for two and K and I enjoyed it after dinner this evening. You can easily double or triple this recipe if you’re feeding more people. I hope you enjoy this mousse as much as I did!

Pumpkin Pie Greek Yogurt Mousse
Yields: 2 servings

1/2 cup pumpkin puree
4 Tablespoons pure maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/3 cup 2% Greek yogurt

Toppings {optional}~
Mini chocolate chips
Whipped cream
Pumpkin pie spice
Graham cracker crumbs

How to~
*Add pumpkin puree, maple syrup, pumpkin pie spice, ground cinnamon, and vanilla extract to a small saucepan.
*Mix all ingredients and heat on “low”, stirring occasionally, for 5 minutes.
*Remove from heat and let cool for 10 minutes.
*Stir in Greek yogurt until mixture is smooth.
*Refrigerate for at least 30 minutes, covered.
*Add toppings before serving. I used mini chopped chips, whipped cream, and a sprinkle of pumpkin pie spice.

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