Quick Pumpkin Mousse

Served best in a teacup.

Posted by Emily T.

About

Share

You Will Need (6 things)

  • Blender
  • 1 tsp Cinnamon
  • 2 tbsp Ricotta
  • 1 tsp Maple Syrup
  • 100 g Pumpkin chopped into small pieces
  • ½ tsp Ground Ginger

Steps (3 steps, 10 minutes)

  1. 1

    Microwave the pumpkin pieces on medium for two minutes or until they start to squeak. They should be soft when poked with a fork, if not, microwave for another two minutes.

  2. 2

    Let the pumpkin cool, then blend with all the other ingredients (I find that usually the cooked pumpkin is sweet enough on it's own, so I only stir through the maple syrup post-blending if it needs it. Sweeten to your tastes and heart's content!)

  3. 3

    You can eat it as-is, like a warm pudding, or chill it for a half hour or so for a cold and creamy mousse.