Pumpkin Pie Cottage Cheese Mousse
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
This Pumpkin Pie Cottage Cheese Mousse is a nourishing upgrade for your pumpkin pie fix!
It’s high protein, gluten free, and refined sugar free!
Why You’ll Love This Pumpkin Pie Cottage Cheese Mousse
- It’s packed with protein
- It’s gluten free and refined sugar free (yes, even the whipped cream is homemade!)
- You get all the delicious taste of pumpkin pie without the sugar crash
- These mousse jars are easy to meal prep for a grab and go breakfast for the week
If you have a hard time choosing between Pumpkin Pie and Apple Pie, you should check out my Apple Pie Cheesecake Mousse, too!
Key Ingredients
- Cottage Cheese – don’t worry if you don’t like the taste of cottage cheese; neither do I! But once you blend it until smooth, and add your sweetener and flavors of choice, it becomes this velvety smooth mousse you simply can’t resist!
- Almond butter – adds thickness to the mousse, while staying in line with the fall flavor profile
- Pure Maple Syrup – adds sweetness, without needing refined table sugar. Pure maple syrup, which is NOT the same as pancake syrup, is lower glycemic index than white sugar, meaning it’s less likely to spike your blood sugar
- Pumpkin Puree – essential for the pumpkin pie taste
- Vanilla Protein Powder – optional, but does add some thickness and a delicious taste, too! I’ve also made a batch with Snickerdoodle Protein Powder and the flavor profile was incredible!
- Use code colleenF10 to save off my favorite brand of clean ingredient protein powders! I used the 100% grass fed whey, but if you can’t tolerate whey she also offers a delicious Bone Broth Protein in Snickerdoodle and Vanilla, too!
Full Ingredients
- 16 oz full fat cottage cheese
- 1/2 cup pumpkin puree
- 1/3 cup vanilla protein powder , or snickerdoodle!
- 2 tbsp creamy almond butter
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- Homemade whipped cream
- 3/4 cup organic heavy whipping cream
- 1/4 cup french vanilla protein powder
- 1/3 cup organic powdered sugar (or powdered monkfruit plus 1 tbsp tapioca flour)
- 1 tsp vanilla extract
How to Make Pumpkin Pie Cottage Cheese Mousse
- Blend or process your mousse ingredients together until smooth, scraping the sides as needed
- Optionally, fill the bottom of your storage jars with crushed graham crackers, then pour mousse overtop
- Refrigerate at least 2 hours, or overnight for optimal texture
- When ready to enjoy, top with whipped cream and enjoy!
- If using homemade whipped cream-
- Chill a mixing bowl, and add all ingredients to the chilled bowl
- Use a stand or hand electric mixer to whip ingredients together until fluffy and a peak easily forms. This took about 5-7 minutes
- Place in a piping bag for topping
- Store extra whipped cream in an airtight container in the fridge and rewhip for 30 seconds prior to using
- Extra whipped cream can also be frozen and thawed under refrigeration when ready to use
I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!
Variations for Dietary Preferences
- Cottage Cheese– you can also use coconut cream to achieve a vegan mousse
- Vanilla protein powder – you can use a plant based vanilla protein powder, or even leave it out without affecting the texture
- Almond butter – you can leave this out if you’d like. It just adds a bit more thickness and compliments the fall flavors
- Arrowroot – you can use cornstarch or tapioca starch in place
- Pure maple syrup – you can use medjool date syrup, honey, or sugar free syrup
- Heavy Cream – You can also make homemade whipped cream with coconut cream (just the thick part from a can of coconut milk)
If you make theis Pumpkin Pie Cottage Cheese Mousse I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 16 oz full fat cottage cheese
- 1/2 cup pumpkin puree
- 1/3 cup vanilla protein powder *
- 2 tbsp creamy almond butter
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice optional, if you like the spice flavor
Homemade whipped cream
- 3/4 cup organic heavy whipping cream
- 1/4 cup french vanilla protein powder
- 1/3 cup organic powdered sugar or powdered monkfruit plus 1 tbsp tapioca flour
- 1 tsp vanilla extract
Instructions
- Blend or process your mousse ingredients together until smooth, scraping the sides as needed
- Optionally, fill the bottom of your storage jars with crushed graham crackers, then pour mousse overtop
- Refrigerate at least 2 hours, or overnight for optimal texture
- When ready to enjoy, top with whipped cream and enjoy!
- If using homemade whipped cream-
- Chill a mixing bowl, and add all ingredients to the chilled bowl
- Use a stand or hand electric mixer to whip ingredients together until fluffy and a peak easily forms. This took about 5-7 minutes
- Place in a piping bag for topping
- Store extra whipped cream in an airtight container in the fridge and rewhip for 30 seconds prior to using
- Extra whipped cream can also be frozen and thawed under refrigeration when ready to use
Video
Notes
The French vanilla protein powder is optional, but does add some thickness and a delicious taste, too! I’ve also made a batch with Snickerdoodle Protein Powder and the flavor profile was incredible!
-
Use code colleenF10 to save off my favorite brand of clean ingredient protein powders! I used the 100% grass fed whey, but if you can’t tolerate whey she also offers a delicious Bone Broth Protein in Snickerdoodle and Vanilla, too!
Nutrition
Calories: 295kcal | Carbohydrates: 24g | Protein: 24g | Fat: 13g