This quick and easy pumpkin chia mousse is thick, creamy and lightly sweetened. Loaded with healthy fat and fiber this mousse makes for a satisfying, guilt-free dessert!
I’ve been a huge fan of chia seeds and chia pudding for years and I’ve made so many chia pudding recipes, but it wasn’t until recently that I started experimenting with making blended chia pudding that’s smooth and creamy. I don’t know why it’s taken me so long because I honestly think I like the texture of the blended chia pudding (aka chia mousse) over the tapioca-like texture of standard chia pudding. And that’s saying a lot, because I love chia pudding.
What Are The Health Benefits of Chia Seeds?
Not only is the pumpkin chia mousse super easy to make, but the finished product also offers a creamy pumpkin dessert that will satisfy a sweet tooth without any guilt. It’s loaded with nutrients from the pumpkin and plenty of healthy fats and fiber from the chia seeds. Plus, chia seeds are a great source of plant-based protein, antioxidants, magnesium and potassium. Speaking of healthy fats and fiber, this chia mousse is super filling and unlike many sweet treats that have you craving more sugar an hour later, this actually leaves you feeling satisfied!
Here’s What You Need
non-dairy milk – I used almond milk but your favorite non-dairy milk will work just fine. Canned coconut milk would make for an extra thick and creamy mousse.
pumpkin – a perfect combination of earthy and sweet, I love pumpkin! You can make your own pumpkin puree or use store-bought, just be sure to pick up pumpkin puree and not pumpkin pie filling, as it’s loaded with extra sugars. Here are some ideas to use up the leftover pumpkin puree.
chia seeds – blending chia seeds gives them the ultimate creamy and smooth texture! You can use black or white chia seeds but I used black in this recipe.
maple syrup – my favorite natural sweetener, brings just the right amount of sweetness to the pumpkin.
vanilla – a flavor enhancer, you can skip if you’d prefer or if you don’t have it on hand.
sea salt – enhances all the flavors by bringing them together.
graham crackers – a great addition as they add a nice crunchy texture and make this taste even more like pumpkin pie!
Greek yogurt – add a boost of protein with Greek yogurt or top with whipped topping for an extra special treat.
Pumpkin Chia Mousse Variations
The best part about this pumpkin chia mousse is that it can easily be tweaked to meet the needs of those with special diets!
Gluten-free – omit the graham crackers or use gluten-free graham crackers.
Vegan – use dairy-free yogurt or dairy-free whipped topping like coconut milk whipped cream.
Sugar-free – sub the maple syrup for stevia.
Protein powder – want to boost the protein? Add protein powder! Keep in mind that you may need to add additional non-dairy milk.
Steps to Make Chia Mousse
Making chia mousse is so simple – no really! Simply add your non-dairy milk, pumpkin, chia seeds, maple syrup, pumpkin pie spice, vanilla and salt to a high-powered blender and blend away! You can also use a food processor. Transfer to an air-tight container and chill for at least 3-4 hours and then serve with crushed graham crackers and yogurt or whipped topping on top and voila! You’ll be enjoying delicious, smooth, creamy pumpkin chia mousse.
How to Store
You can store any leftovers in an air-tight container in the fridge for up to 2-3 days. It’s best to keep the toppings in separate containers and add them right before you serve.
In a high powered blender or food processor add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice and salt. Blend on high until smooth. Taste and add more maple syrup or pumpkin pie spice if needed.
Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.
Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.
Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.
I used unsweetened vanilla almond milk but canned coconut milk would work great too and make for extra thick and creamy mousse.
I used maple syrup for sweetening the mousse but you can use your favorite sweetener and if you want a sugar-free version you can use stevia.