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Low Carb Pumpkin Spice Mousse - Cozy Flavor, Light and Creamy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pumpkin puree (not pumpkin pie filling), 1 cup
  • Heavy whipping cream, 1 1/2 cups
  • Cream cheese, 6 ounces, softened
  • Powdered low-carb sweetener (allulose, erythritol, or a blend), 1/3–1/2 cup, to taste
  • Pumpkin pie spice, 2 teaspoons (or a mix of cinnamon, ginger, nutmeg, and cloves)
  • Pure vanilla extract, 1 teaspoon
  • Fine sea salt, a pinch
  • Optional toppings: whipped cream, toasted pecans or walnuts, shaved dark chocolate (sugar free), a dusting of cinnamon

Method
 

  1. Soften the cream cheese. Leave it at room temperature for 30–45 minutes. This prevents lumps and gives you a smoother mousse.
  2. Whip the cream. In a chilled bowl, beat the heavy cream to medium-stiff peaks. Don’t overwhip. Set aside.
  3. Blend the base. In another bowl, beat the softened cream cheese with the powdered sweetener until fluffy, 1–2 minutes. Add pumpkin puree, pumpkin spice, vanilla, and a pinch of salt. Beat until smooth and well combined.
  4. Taste and adjust. Check sweetness and spice. Add a little more sweetener or spice if you like. Remember, flavors bloom after chilling.
  5. Fold gently. Using a spatula, fold the whipped cream into the pumpkin mixture in 2–3 additions. Keep it light to preserve the airy texture.
  6. Chill to set. Spoon into serving glasses or a large bowl. Cover and chill at least 2 hours, or up to 24 hours, for best texture and flavor.
  7. Garnish and serve. Top with a dollop of whipped cream, a sprinkle of cinnamon, and a few toasted nuts for crunch.