Ingredients
The following ingredients have 4 Servings
- 1 cup non-dairy milk*
- ¾ cup canned pumpkin or homemade pumpkin puree
- ⅓ cup chia seeds
- ¼ cup pure maple syrup*
- 1 teaspoon vanilla
- ¾ teaspoon pumpkin pie spice
- ⅛ teaspoon sea salt
- 2 full graham cracker sheets (I used Annie's)
- whipped topping or Greek yogurt (for serving)
Instruction
- In a high powered blender or food processor add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice and salt. Blend on high until smooth. Taste and add more maple syrup or pumpkin pie spice if needed.
- Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.
- Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.
- Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.
