I’m Eating This For Thanksgiving Dessert Instead Of Traditional Pumpkin Pie.

Why not eat dessert like this pumpkin mousse that is decadent, creamy and satisfying AND is packed with protein and incredible ingredients. I’m sweetening this using coconut sugar but feel free to use any sweetener you like, even white sugar. There are no artificial ingredients of any kind in this not to mention not shelf extenders, colors or flavorings. By using Greek yogurt, we are even getting some live cultures as well. You will still indulge with this recipe but it’s the best kind of indulgence, real food! __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Article On Why You Should Eat Gelatin Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Pumpkin Mousse Recipe Ingredients: 1 cup Greek Yogurt, plain 1 cup pumpkin puree, no spices 2 scoops of Vital Proteins Collagen Peptides ½ cup coconut sugar 1 tsp. Ground Ceylon Cinnamon 1 tsp. Ground nutmeg ¼ tsp. Ground ginger ¼ tsp. Ground cloves Pinch of salt 2 ¼ tsp. Gelatin, I used grass fed but you can use knox 3 Tbsp. water, room temperature or out of the sink 1 cup heavy whipping cream 1 tsp. Vanilla extract 1 Tbsp. sugar Garnishes: Whipping cream Chopped pecans Granola Cinnamon Nutmeg Directions: Place the yogurt, pumpkin, coconut sugar, all the spices, protein powder and salt in a large mixing bowl. Beat with a hand mixer until combined. Scrape down the sides of the bowl as you go with a spatula. Quickly mix the gelatin powder and water. Stir until dissolved and quickly add to the mixing bowl. Mix with hand mixer until incorporated. Place in the refrigerator while you whip up the whipping cream. In another mixing bowl combine the heavy whipping cream, vanilla, and sugar. Starting on low to not splatter, then mix on high speed until you get stiff peaks. Be careful to not over mix and get butter! Fold the cream into the pumpkin fluff mixture and scoop into serving dishes. Refrigerate for at least 2 hours or until firm. Garnish with whip cream, chopped pecans, granola, cinnamon or nutmeg. Enjoy! Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #pumpkinrecipes #pumpkindessert