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.