A Historical Overview of Pumpkin Desserts
Pumpkin has been cherished for centuries, first cultivated by Native Americans and later introduced to European settlers in the 1600s. It quickly became a staple ingredient in fall and winter cooking due to its natural sweetness and long storage life. Pumpkin pies, breads, and puddings gained popularity during colonial times, eventually becoming symbolic of harvest festivals and Thanksgiving. Today, pumpkin mousse offers a modern, lighter twist on traditional pumpkin desserts, perfect for those following keto or low-carb lifestyles.
Creamy Keto Pumpkin Mousse – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This creamy, spiced, and luscious Keto Pumpkin Mousse is the perfect fall dessert for when you want something festive yet low-carb. With warm hints of cinnamon and nutmeg, it captures all the cozy flavors of pumpkin pie without the hassle of baking. Ideal for Thanksgiving, holiday gatherings, or a quick autumn treat, this mousse is whipped to perfection, creating a light yet indulgent texture. The best part? It’s sugar-free and guilt-free, making it a seasonal dessert you can enjoy any time!
Ingredients
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1 cup heavy whipping cream
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1 cup pumpkin puree (unsweetened)
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4 oz cream cheese, softened
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1/3 cup powdered erythritol (or keto sweetener of choice)
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1 tsp vanilla extract
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1 tsp cinnamon
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1/2 tsp pumpkin pie spice (or nutmeg + cloves mix)
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Pinch of salt
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Whipped cream + cinnamon (for garnish)
Instructions
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In a large mixing bowl, whip heavy cream until stiff peaks form. Set aside.
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In another bowl, beat softened cream cheese, pumpkin puree, erythritol, vanilla, and spices until smooth.
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Gently fold the whipped cream into the pumpkin mixture until fully combined and fluffy.
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Spoon mousse into serving glasses and chill for at least 30 minutes.
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Garnish with whipped cream and a dusting of cinnamon before serving.
Notes
For dairy-free, use coconut cream instead of heavy cream and dairy-free cream cheese.
Adjust sweetener to taste.
Can be made ahead and stored in the fridge for up to 3 days.
Common Questions About Keto Pumpkin Mousse
1. Can I make this mousse ahead of time?
Yes! This mousse is an excellent make-ahead dessert. Simply prepare and refrigerate it up to 3 days in advance. Keep it covered in an airtight container and garnish with whipped cream just before serving for the freshest look.
2. What can I use instead of erythritol?
If you don’t have erythritol, you can substitute monk fruit sweetener, allulose, or stevia. Just keep in mind that sweetness levels vary—start with less and adjust to taste.
3. Can I freeze pumpkin mousse?
Freezing isn’t recommended, as the whipped cream base can separate once thawed. If you want to prep ahead, stick with refrigeration, which keeps the mousse light, creamy, and fluffy.
