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Pumpkin Cheesecake Mousse
Prep Time:
10
minutes
minutes
Resting Time:
1
hour
hour
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
8
Calories:
215
kcal
Author:
Urvashi
Calories:
215
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
19
g
|
Fiber:
1
g
|
Sugar:
3
g
US Customary
-
Metric
Ingredients
2
packages
sugar-free cheesecake instant pudding
(1 ounce each)
2
cups
Whole Milk
(do not use almond milk, it won't set)
1
15-oz
pumpkin puree
(not pumpkin pie mix)
2
teaspoons
Pumpkin Pie Spice
1.5
cup
heavy whipping cream
(Optional)
2
scoops
Syntrax Vanilla Bean protein powder
(or other vanilla protein that you like)
Instructions
Blend together the pudding mix, milk, pumpkin, protein powder if using, and pumpkin pie spice until the pudding is thick, about 1-2 minutes. Set aside.
Whip the heavy cream with a
hand-held mixer
or in the bowl of your
Kitchenaid mixer
until it's stiff.
Gently fold in the whipped cream into the pumpkin cheesecake pudding a
mixing bow
l and mix until well incorporated
Let it chill for a few hours and enjoy!
This mousse can be added to oatmeal or overnight oats and it comes out even more delicious!
The vanilla protein powder is completely optional, so you can do without it if you don't have any.