Creamy pumpkin mousse

A delicious nutritious pudding for big and little cooks to enjoy!

Aprons on? Let‘s Cook!

10 mins (if not pre-cooking the pumpkin)
30 mins (in the fridge)

Make the most of pumpkin season by whipping up this easy and delicious pudding that can be enjoyed any time of day.

Little Cooks Co has partnered with buywholefoodsonline to help you source ingredients more easily. Click on the link in the ingredients list and it will take you straight to the product you need!


  • 400g cooked pumpkin (you can use butternut squash as an alternative too)
  • 300ml milk (dairy free options work well too and to make it extra creamy you can try 200ml milk and 100ml cream)
  • 50g honey
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 3g agar agar (you can use standard gelatine as an alternative)




Measuring jug



8 x ramekins



Diary (optional)


1 Cook the pumpkin first if needed
2 Heat the milk (and cream if using) until it boils and then turn down the heat
3 Whisk in the agar agar and cinnamon and stir for a few minutes on a low heat
4 Put everything into a blender and whizz until smooth
5 Pour into your ramekins and pop in the fridge for 30-40 mins until set
6 To jazz it up, you can gently heat a handful of pumpkin seeds and cacao nibs in a frying pan until they pop and then stir in a tablespoon of honey which will turn into a runny liquid before caramelising with the seeds and nibs. Use as an impressive topping on your mousse!

Fun fact! Pumpkins are actually a fruit (because they contain seeds) but they are always referred to as vegetables. Any ‘vegetable’ that contains seeds is actually a fruit!

Comments (0)

Leave a reply

Your full name will appear alongside your comment.
Your email address will not be published.