Pumpkin Amaretti Mousse Pumpkin Amaretti Mousse

Image: Jeff Coulson

A classic mousse can be fussy to prepare properly, but our easy no-cook method uses a food processor to whip pumpkin, yogurt and cream into a silky-smooth (and foolproof!) treat. Crumbled amaretti cookies add a satisfying crunch.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2014



In food processor, blend together pumpkin, yogurt, all but 1 tbsp of the sugar, the cinnamon, ginger, vanilla, cloves and nutmeg until smooth; scrape into large bowl. Set aside.

Whip 1 cup of the cream with remaining sugar until stiff peaks form; fold into pumpkin mixture. Spoon into 8 small cups or ramekins; cover with plastic wrap and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Whip remaining cream until stiff peaks form. Spoon over mousse; sprinkle with amaretti crumbs.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 39 mg
  • Sugars 17 g
  • Protein 3 g
  • Calories 239.0
  • Total fat 17 g
  • Cholesterol 63 mg
  • Saturated fat 11 g
  • Total carbohydrate 20 g


  • Iron 4.0
  • Folate 2.0
  • Calcium 8.0
  • Vitamin A 56.0
  • Vitamin C 2.0
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Baking & Desserts

Pumpkin Amaretti Mousse