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Creamy Pumpkin Mousse Cups with Gingersnap Crumble

pumpkin mousse cups - featured image
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These creamy Greek yogurt pumpkin mousse cups with a crunchy gingersnap crumble are a quick, no-bake fall dessert that feels indulgent but is surprisingly healthy. Perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 2 cups plain Greek yogurt (full-fat or 2%)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup crushed gingersnap cookies
  • Optional: whipped cream, cinnamon, extra crushed gingersnaps for topping

Instructions

  1. Crush the gingersnap cookies in a ziploc bag with a rolling pin or heavy pan until you have a mix of fine crumbs and small chunks. Set aside about ¼ cup for topping.
  2. In a large mixing bowl, combine Greek yogurt, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt. Whisk until smooth, or beat with a hand mixer on medium speed for about 2 minutes until light and fluffy.
  3. Taste the mousse and adjust sweetness or spice as needed.
  4. Layer the cups: Start with a layer of crushed gingersnaps (1-2 tablespoons) in each serving glass or jar, then add a layer of pumpkin mousse. Repeat with another layer of crumbs and mousse.
  5. Cover the cups with plastic wrap or lids and refrigerate for at least 2 hours, preferably 4 hours, to set.
  6. Before serving, top with whipped cream (if using) and a sprinkle of reserved crushed gingersnaps and cinnamon.

Notes

Use thick, strained Greek yogurt for best results. Chill for at least 2 hours to set. For a dairy-free version, use thick coconut or soy-based yogurt. For gluten-free, use gluten-free ginger cookies. The mousse can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: pumpkin mousse, Greek yogurt dessert, no-bake dessert, fall dessert, gingersnap crumble, healthy dessert

Find it online: https://evabakery.com/creamy-pumpkin-mousse-cups-with-gingersnap-crumble/