Pumpkin Mousse With Coconut Whip Cream

Pumpkin Mousse With Coconut Whip Cream



(Serves 6, 90 calories)

  • 1 can 100% pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla
  • 1 tablespoon ground chia seeds (blend in a coffee grinder or food processor)
  • 1 can coconut milk (or unsweetened dairy-free milk), chilled overnight
  • 1 tablespoon xylitol sweetener (or sucanat if you can treat yourself to 2 g carbs) (optional)


  • Blend pumpkin, cinnamon, ginger, vanilla, and chia seeds together.
  • Chill can of coconut milk overnight. Drain off excess clear liquid and whip. Add sweetener if preferred.
  • Layer mousse and whip cream in bowls or martini glasses, and top with a dollop of whipped cream.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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