Pumpkin Mousse with FAGE Total Greek Yogurt

Fall flavor finessed in a fluffy dessert.
  • 15-oz can pumpkin purée, not pie filling
  • 17.6-oz container of FAGE Total, FAGE Total 2% or FAGE Total 0%
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ½ cup dark brown sugar
  • ¼ cup granulated sugar, divided
  • ½ tsp vanilla
  • ¼ tsp kosher salt
  • 3 tsp unflavored gelatin
  • 4 tbsp cold water
  • ¼ tsp cream of tartar
  • ½ cup egg whites, pasteurized
  • ¼ cup granulated sugar
  • 1 box of gingersnap cookies (optional)
  1. In a large bowl, whisk together the pumpkin purée, FAGE Total, cinnamon, cloves, ginger, dark brown sugar, granulated sugar, vanilla and salt. Once combined, set aside.
  2. In a small bowl, pour water over gelatin and let sit for 5 minutes.
  3. Microwave gelatin on high for 30 seconds, then stir until dissolved. May need an additional 5 or 10 seconds, depending on the microwave.
  4. In a large mixing bowl, using a hand-held mixer or stand mixer, beat the egg whites and cream of tartar until soft peaks form. Slowly add in the sugar and beat until stiff peaks form (approximately 5 minutes).
  5. Whisk the gelatin mixture into the pumpkin mixture, approximately 2 minutes. Fold in the egg whites until blended well, approximately 2 minutes.
  6. Refrigerate until set, approximately 3 to 4 hours. Remove from refrigerator 20 minutes before serving to remove chill.
  7. To serve, spoon mousse into dessert dishes and top with gingersnap cookies if desired.

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