High-Protein Pumpkin Mousse
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Add as Google Trusted SourceThis creamy pumpkin mousse tastes like pumpkin pie filling and packs 12 grams of protein and 10 grams of fiber per serving! Made with cottage cheese and chia seeds, it’s an easy no-bake fall treat.
A few years ago, I tried making a pumpkin mousse using my protein banana pudding as a starting point. I loved the idea, but I couldn’t get it quite right, so I put the recipe on hold. This year, I came back to it with a different plan: use my pumpkin chia mousse as the inspiration and add cottage cheese for more protein.
That was the version I’d been looking for! Blending the cottage cheese and chia seeds gives this mousse a thick, creamy texture with all the cozy pumpkin pie flavor I wanted. Each serving has 12 grams of protein and 10 grams of fiber, without a scoop of protein powder. I love it as an afternoon snack or an easy fall dessert, especially with a little whipped topping and graham cracker crumble.
Why You’ll Love This Recipe
- Pumpkin pie flavor, no baking required: Pumpkin, maple syrup and warm spices give you that cozy fall flavor in a simple, spoonable treat.
- Protein + fiber in every serving: Cottage cheese adds protein, while chia seeds and pumpkin contribute fiber for a satisfying snack or dessert.
- No protein powder needed: A great option when you want a little more protein without adding protein powder.
- Easy to prep ahead: Blend everything together, pop it in the fridge and add toppings when you’re ready to dig in.
Ingredients Needed
- unsweetened almond milk – helps everything blend into a creamy mousse. Use store-bought or try my homemade almond milk, leaving out the optional dates.
- pumpkin purée – use canned pumpkin or my homemade pumpkin purée. Be sure to grab plain pumpkin purée, not pumpkin pie filling.
- cottage cheese – adds creaminess and protein. I used full-fat (4%) cottage cheese, but low-fat will also work. I wouldn’t recommend nonfat for this recipe, since it won’t be as rich and creamy.
- chia seeds – thickens the mousse as it chills and adds fiber. Blending them well gives this recipe a smoother texture than traditional chia pudding.
- pure maple syrup – sweetens the mousse and pairs perfectly with the pumpkin and warm spices.
- pumpkin pie spice – brings all those cozy fall spices together. Use store-bought or make my easy homemade pumpkin pie spice.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pumpkin Mousse
Step 1: Add the almond milk, pumpkin purée, cottage cheese, chia seeds, maple syrup, vanilla and pumpkin pie spice to a high-powered blender. Blend until smooth, stopping to scrape down the sides as needed. Taste and adjust the sweetness or spice to your liking.
Step 2: Transfer to a covered container and refrigerate for at least 3–4 hours, or overnight, until thickened. Divide between two serving dishes and top with crushed graham crackers and whipped topping or Greek yogurt, if desired.
Brittany’s Tip!
Blend for texture, not just time! Start with 30–60 seconds, then check the mousse. The cottage cheese should be completely smooth and the chia seeds finely blended. Depending on your blender, you may need a little longer. This mousse sets up thick and creamy as it chills, more like pumpkin pie filling than a light, airy whipped mousse.
How to Store
Store the pumpkin mousse in an airtight container in the refrigerator for up to 3–4 days, using fresh ingredients. Keep toppings separate until serving.
For meal prep, divide the blended mixture between two jars or containers before refrigerating. Let it chill for at least 3–4 hours, then your snacks are ready to grab throughout the next few days!
Frequently Asked Questions
Pumpkin, maple syrup, vanilla and pumpkin pie spice give this mousse its main flavor. The cottage cheese adds creaminess and a slight tang. For the smoothest result, blend until no curds remain.
Some pumpkin pie spice blends can taste stronger or slightly bitter depending on the brand and how much clove or nutmeg they contain. If your mousse tastes a little bitter, try blending in an extra teaspoon of maple syrup at a time, tasting as you go until the flavors feel balanced.
More Pumpkin Treats to Try
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High-Protein Pumpkin Mousse
Ingredients
- ¾ cup unsweetened almond milk
- ¾ cup canned pumpkin puree
- ½ cup cottage cheese, I used full-fat
- ¼ cup chia seeds
- 3 Tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Graham crackers, for serving, optional
- Whipped topping or Greek yogurt, for serving, optional
Instructions
- Add the almond milk, pumpkin purée, cottage cheese, chia seeds, maple syrup, vanilla and pumpkin pie spice to a high-powered blender.¾ cup unsweetened almond milk, ¾ cup canned pumpkin puree, ½ cup cottage cheese, ¼ cup chia seeds, 3 Tablespoons pure maple syrup, 1 teaspoon vanilla, 1 teaspoon pumpkin pie spice
- Blend on high for 30–60 seconds, stopping to scrape down the sides as needed. Continue blending as needed until the cottage cheese is smooth and the chia seeds are finely blended. Taste and add more maple syrup or pumpkin pie spice, if desired.
- Transfer the mixture to a container, cover and refrigerate for at least 3–4 hours, or overnight, until thickened.
- When ready to serve, divide the mousse evenly between two bowls or jars. Top with crushed graham crackers and whipped topping or Greek yogurt, if desired.Graham crackers, Whipped topping or Greek yogurt
Notes
- Texture: A high-powered blender works best for breaking down the chia seeds. The mousse will thicken as it chills.
- Gluten-free: Use gluten-free graham crackers or leave them off.
- Storage: Refrigerate in an airtight container for up to 3–4 days, using fresh ingredients. Add toppings just before serving.
- Serving size: One serving is half the batch. Smaller portions will have proportionally less protein and fiber.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
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