This fall, trade your traditional pumpkin pie for this lighter dessert. Filled with beta-carotene, it will nourish your eyes and satisfy your sweet tooth.

Pumpkin Mousse

Pumpkin Mousse
(serves 4)

1 cup pumpkin puree from can (240g)
1/2 cup plain 0% or 2% fat Greek yogurt
1/2 cup maple syrup
1/4 cup freshly squeezed orange juice
1 envelope gelatin
1/4 cup whipping cream, very cold
zest of one orange
1/2 tsp mixed spice (cinnamon, clove, nutmeg, ginger)

  1. Put medium bowl in freezer.
  2. In a large bowl, mix pumpkin and yogurt, using a whisk.
  3. Sprinkle gelatin on orange juice and let sit for about three minutes, just enough time to get maple syrup ready.
  4. Bring maple syrup to a boil on medium-high heat in a small sauce pan, stirring constantly.
  5. Pour boiling maple syrup over orange juice and stir until gelatin has melted.
  6. Pour maple syrup mix into pumpkin preparation and mix well, using a whisk.
  7. Add orange zest and spices; stir to combine.
  8. In chilled bowl, whip cream to firm peaks, using a hand mixer.
  9. Use your mixer to whip pumpkin mix for about one minute.
  10. Fold whipped cream gently into pumpkin mix, using a spatula.
  11. Ladle into serving cups and chill in the refrigerator for two to three hours, until set.