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Keto Pumpkin Mousse - Light, Creamy, And Perfectly Spiced

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pure pumpkin puree: Not pumpkin pie filling. Just pumpkin.
  • Heavy whipping cream: For that airy, mousse-like texture.
  • Cream cheese: Softened, to add body and a slight tang.
  • Powdered erythritol or allulose: A powdered sweetener blends best for a smooth texture.
  • Vanilla extract: Rounds out the flavor and adds warmth.
  • Pumpkin pie spice: Or a mix of cinnamon, nutmeg, ginger, and clove.
  • Ground cinnamon: Extra for a bit more depth.
  • Pinch of salt: Enhances sweetness and balances the flavors.
  • Optional add-ins: A splash of almond extract, a pinch of cardamom, or a dusting of cocoa on top.

Method
 

  1. Soften the cream cheese: Let it sit at room temperature for 30 minutes. This prevents lumps and makes the mousse smooth.
  2. Whip the cream: In a chilled bowl, beat heavy whipping cream to stiff peaks. Set aside. Don’t overmix; stop when it holds its shape.
  3. Mix the base: In another bowl, beat the softened cream cheese until fluffy. Add pumpkin puree, powdered sweetener, vanilla, pumpkin pie spice, cinnamon, and a pinch of salt.
  4. Adjust sweetness and spice: Taste and tweak. Add a little more sweetener or spice if you like a bolder flavor.
  5. Fold in the whipped cream: Gently fold the whipped cream into the pumpkin mixture in two or three additions. Keep it light to preserve the mousse texture.
  6. Chill: Spoon into serving cups and refrigerate for at least 1 to 2 hours. It thickens and the flavors meld.
  7. Serve: Top with a dollop of extra whipped cream, a sprinkle of cinnamon, or crushed roasted pecans for crunch.