Skinny Pumpkin Mousse

I know, I know;  It’s Christmas Eve, you have everything all ready to serve on Christmas day and now I’m going to post a recipe. It’s nothing difficult by any means, but something quick, easy, a bit on the lighter side (yet not completely flavorless and dull), and quite a pretty presentation on the holiday buffet.  It’s also a great way to use the very last of the pumpkin from Thanksgiving.

This Skinny Pumpkin Mouse was a recipe that I found in Shape magazine in October and I couldn’t wait to make it, after I altered it just a little.

And it was totally worth the wait!



1/2 cup whipping cream

4 tablespoons sugar

3 egg whites

15 ounces pumpkin (fresh or canned)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

fat-free Redi-Whip for garnish

Put it all Together:

1. In a medium bowl, combine the cream and 2 tablespoons of the sugar.  Using an electric mixer, beat cream until it holds soft peaks.


2.  Wash and dry the beaters.  In a separate bowl, beat egg whites and remaining sugar until soft peaks form.  Add pumpkin and the spices, gently combining with a rubber spatula.


Add the beaten cream and sugar mixture and carefully fold in until no streaks of white remain.


3.  Spoon the mousse into four dishes and chill in the freezer for 15 minutes.


Top with a small dollop of Redi-Whip and sprinkle with a dash of cinnamon.

Serves 4.


With a total prep time of 25 minutes (including chill time), I told you it was easy.

It’s also pretty; which we all love a dish that makes a pretty presentation!


Wishing you a very Merry Christmas Eve!!



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