Pumpkin Mousse
This pumpkin mousse is the perfect not-too-sweet treat for a crisp fall day. If you’re a fan of pumpkin pie, you’re sure to love this recipe! I like to use it as a dip for apple slices, but it’s also delicious eaten on its own.
Pumpkin is not only tasty, but it also happens to be an excellent source of beta-carotene, an antioxidant and precursor to vitamin A. Beta-carotene is fat-soluble, therefore it is best absorbed when we consume it with a fat source, like the almond butter I used in this recipe.
In addition to its impressive antioxidant and micronutrient profile, pumpkin puree is rich in soluble fiber which benefits both gut health and cardiovascular health by feeding beneficial gut bacteria, promoting bowel regularity, and helping to lower LDL cholesterol. Soluble fiber also promotes satiety and can aid in blood sugar stabilization.
Ingredients (yields 4 servings):
1 can of pumpkin puree, unsweetened (not pumpkin pie filling!)
1/2 tsp cinnamon + extra for sprinkling on top
Dash of pumpkin spice to taste
1 Tbsp pure maple syrup or honey (option to add an extra Tbsp if you like it sweeter)
1 Tbsp smooth almond butter
1/4 tsp vanilla extract
1/4 cup plain Greek or Skyr yogurt (I used non-fat, but any fat percentage will work! You can also substitute a plain/unsweetened yogurt alternative, if desired)
Optional additional toppings:
Sprinkle of chia seeds or ground flaxseed, cocoa powder, mini dark chocolate chips, extra almond butter to drizzle on top, fruit, or any other toppings of your choosing
Directions:
Heat the pumpkin puree in the microwave or in a small pot over the stovetop.
In a medium-sized bowl, mix together the warm pumpkin puree, yogurt, cinnamon, pumpkin spice, vanilla extract, maple syrup (or honey), and almond butter until well combined.
Top with extra cinnamon, and enjoy!
**Recipe adapted from UMassMed.edu IBD AID Menu Phase 1**