I'm Eating This For Thanksgiving Dessert Instead Of Traditional Pumpkin Pie.

Why not eat dessert like this pumpkin mousse that is decadent, creamy and satisfying AND is packed with protein and incredible ingredients. I'm sweetening this using coconut sugar but feel free to use any sweetener you like, even white sugar. There are no artificial ingredients of any kind in this not to mention not shelf extenders, colors or flavorings. By using Greek yogurt, we are even getting some live cultures as well. You will still indulge with this recipe but it's the best kind of indulgence, real food!
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Timestamps:
00:00 Intro
01:07 Chef Joke #1
04:24 Mixing the pumpkin
05:01 Chef Joke #2
05:12 Reading Whipping cream labels
05:37 whipping the cream
05:47 combining the pumpkin and cream by folding
06:47 How to prepare a piping bag
08:14 Try my pumpkin cupcakes with maple cream frosting
08:25 Share my video & hit the like button, if you enjoyed this video


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Pumpkin Mousse Recipe
Ingredients:
1 cup Greek Yogurt, plain
1 cup pumpkin puree, no spices
2 scoops of Vital Proteins Collagen Peptides
½ cup coconut sugar
1 tsp. Ground Ceylon Cinnamon
1 tsp. Ground nutmeg
¼ tsp. Ground ginger
¼ tsp. Ground cloves
Pinch of salt
2 ¼ tsp. Gelatin, I used grass fed but you can use knox
3 Tbsp. water, room temperature or out of the sink
1 cup heavy whipping cream
1 tsp. Vanilla extract
1 Tbsp. sugar

Garnishes:
Whipping cream
Chopped pecans
Granola
Cinnamon
Nutmeg

Directions:
Place the yogurt, pumpkin, coconut sugar, all the spices, protein powder and salt in a large mixing bowl. Beat with a hand mixer until combined. Scrape down the sides of the bowl as you go with a spatula. Quickly mix the gelatin powder and water. Stir until dissolved and quickly add to the mixing bowl. Mix with hand mixer until incorporated. Place in the refrigerator while you whip up the whipping cream.

In another mixing bowl combine the heavy whipping cream, vanilla, and sugar. Starting on low to not splatter, then mix on high speed until you get stiff peaks. Be careful to not over mix and get butter! Fold the cream into the pumpkin fluff mixture and scoop into serving dishes.

Refrigerate for at least 2 hours or until firm. Garnish with whip cream, chopped pecans, granola, cinnamon or nutmeg. Enjoy!

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Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

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