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Easy Pumpkin Chia Mousse

This quick and easy pumpkin chia mousse is thick, soft, and rather sweet. Loaded with healthy fats and fiber made by this mousse for a satisfying, guilt-free dessert!

I have been a big fan of chia seeds and chia pudding for years and I have made so many recipes for chia pudding over the years, but only recently have I started experimenting with making smooth and soft mixed pudding. I don't know why it takes so long because I really think I like the texture of the chia pudding (aka chia mousse) above the standard chia pudding texture like tapioca.

Not only is pumpkin chia mousse super easy to make, but the final product also offers a creamy pumpkin dessert that will satisfy the sweet taste without guilt because this pumpkin contains lots of nutrients from pumpkin and lots of healthy fat and fiber from chia seeds. Speaking of healthy fats and fiber, this chia mousse is very filling and unlike many sweet foods that make you crave more sugar an hour later, this actually makes you feel satisfied!
I'm pretty sure this mousse won't be once a year around here because I can see myself shaking it every time I crave sweet pumpkin pie.

I think the crushed graham crackers are a great addition because they add a nice crispy texture and make this taste more like a pumpkin pie! I immediately fell in love with mousse, but this was to be expected because I like all the things pumpkin and healthy dessert, so to be sure I gathered three taste testers. They all agreed that the mousse was flavorful, mild and delicious - perfect for dessert after a big meal. They were also surprised to hear that I only needed 5-10 minutes to prepare it. I feel like I should keep it a secret. 😉
The best part about pumpkin chia mousse is that it can be easily adjusted to meet their needs with a special diet! To make gluten-free, the vegan version is enough to remove the graham crackers and use a sprinkling free of milk such as coconut milk whipping cream or yogurt. For sugar-free choices, you can sweeten mousse with stevia.


  • 1 cup of non-milk milk *
  • 3/4 cup 100% pure pumpkin (does not fill pumpkin pie)
  • 1/3 cup of chia seeds
  • 1/4 cup pure maple syrup *
  • 1 teaspoon of vanilla
  • 3/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon of sea salt
  • 2 full graham cracker sheets (I use Annie)
  • Greek shake or yogurt topping, to be served


  1. Use a blender or you can also use a high-powered food processor (affiliate link) add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice, and salt. Blend until smooth. Then taste and add more maple syrup or pumpkin pie spice if needed.
  2. Transfer the mousse to a re-sealable container, cover, and chill for 3-4 hours.
  3. Crush the graham crackers. To do this, you can process it in a mini chopper or put it in a plastic bag and roll it with a rolling pin.
  4. Take about 1/2 cup of mousse into a small ramekin. Sprinkle each serving with a sprinkling of graham cracker crumbs and a whipped topping or Greek yogurt if using. Store in the refrigerator until ready to serve.
This recipe is inspired by eating bird food and clean eating magazine


  • I use unsweetened vanilla almond milk, but canned coconut milk is also very good for making the extra thick and soft mousse.
  • I use maple syrup to sweeten mousse but you can use your favorite sweetener and if you want a sugar free version you can use stevia.