with Pepita Crumble
This easy dessert is Thanksgiving in a cup! Soft and airy pumpkin-and-maple flavoured mousse gets topped with crunchy pepita crumble for the perfect end to your festive meal. Ingredients: 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Graham cracker crumbs (enriched wheat flour, sugars (sugar, brown sugar, molasses, honey), water, graham flour, vegetable oil shortening (canola, palm and modified palm oil), whole wheat flour, wheat bran, baking powder, salt, baking soda, ammonium bicarbonate) (wheat) • White chocolate chips (sugar, cocoa butter, whole milk powder, whey powder, soya lecithin, natural flavour) (milk, soy) • Maple syrup • Pepitas • Honey • Pumpkin pie spice mix (spices).
Allergens
Utensils
Tags
Pepitas
28 g
Pumpkin Pie Spice Mix
0.5 tsp
Maple Syrup
2 tbsp
Cream
113 mL
White Chocolate Chips
0.25 cup
Graham Cracker Crumbs
0.5 cup
Honey
1 unit(s)
Salt
0.125 tsp
Butter
0.5 tbsp
- Add half the white chocolate chips (use all for 4 ppl) and 1 tbsp (2 tbsp) maple syrup to a large microwaveable bowl. Heat on high in 15-sec increments, stirring after each increment, until white chocolate is melted. Stir mixture until smooth. Add cream and 1/2 tsp (1 tsp) pumpkin pie spice mix, then whisk until combined. Transfer white chocolate base to the refrigerator until completely cool, about 20 min.
- Meanwhile, heat a medium non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate.
- When the pan is hot, add pepitas. Toast, stirring often, until light golden-brown, 3-5 min. (TIP: Keep your eye on pepitas so they don't burn!)
- Add half the graham cracker crumbs (use all for 4 ppl), honey and 1/2 tbsp (1 tbsp) butter. Season with salt. Then, stir to combine until pepitas and graham cracker crumbs are coated in the honey-butter mixture, 1 min.
- Remove from heat, then transfer to the parchment-lined plate.
- Using a whisk or an electric mixer, beat maple-white chocolate mixture for 1-2 min, until stiff peaks form and mixture is smooth.
- Divide maple-pumpkin mousse between 2 (4) cups or bowls. Drizzle with 1 tbsp (2 tbsp) maple syrup. (TIP: If you prefer your desserts a little less sweet, omit maple syrup drizzle!)
- Place in the refrigerator to set for at least 1 hour. (TIP: Maple-pumpkin mousse can be made the night before and placed in the refrigerator to set overnight!)
- Before serving, sprinkle pepita crumble over top.
620
kcal
Calories
38
g
Fat
18
g
Saturated Fat
57
g
Carbohydrate
46
g
Sugar
1
g
Dietary Fiber
8
g
Protein
85
mg
Cholesterol
340
mg
Sodium
0.5
g
Trans Fat
225
mg
Potassium
75
mg
Calcium
2.5
mg
Iron
