Low Carb Pumpkin Mousse is a light and creamy dessert that’s full of pumpkin spice flavor while being keto-friendly and low in carbs. Made with pumpkin puree, warm spices, and a touch of sweetness, this mousse is perfect for fall or anytime you’re craving a quick and easy low-carb dessert.
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup heavy whipping cream
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ cup powdered erythritol (or your favorite low-carb sweetener)
- 4 oz cream cheese, softened
Optional Add-Ins:
- 1 teaspoon maple extract for a maple flavor
- 1 tablespoon unsweetened cocoa powder for a chocolate-pumpkin twist
- A pinch of ground ginger or nutmeg for added spice
For Serving:
- Whipped cream for garnish
- A sprinkle of cinnamon or pumpkin pie spice on top
- Crushed pecans or walnuts for added crunch
Instructions
Step 1: Whip the Cream
- In a large mixing bowl, whip the heavy whipping cream using a hand mixer or stand mixer on high speed until soft peaks form, about 2-3 minutes. Set aside.
Step 2: Mix the Pumpkin and Cream Cheese
- In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, pumpkin pie spice, cinnamon, vanilla extract, and powdered erythritol. Mix until well combined and smooth.
Step 3: Fold in the Whipped Cream
- Gently fold the whipped cream into the pumpkin mixture until fully incorporated. Be careful not to overmix to keep the mousse light and airy.
Step 4: Chill the Mousse
- Divide the mousse into serving dishes or cups and refrigerate for at least 1 hour to allow the mousse to set and flavors to meld.
Step 5: Garnish and Serve
- Before serving, top the mousse with whipped cream and a sprinkle of cinnamon or pumpkin pie spice. Add crushed nuts for a crunchy texture if desired.
Cooking Notes
- Sweetener: You can adjust the amount of erythritol or low-carb sweetener to taste, depending on how sweet you prefer your mousse.
- Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
Variations
1. Chocolate Pumpkin Mousse
Add 1 tablespoon of unsweetened cocoa powder to the pumpkin mixture for a chocolate-pumpkin flavor. Top with dark chocolate shavings for an extra treat.
2. Spiced Maple Pumpkin Mousse
Add 1 teaspoon of maple extract for a maple flavor that pairs beautifully with pumpkin. You can also use 1 tablespoon of sugar-free maple syrup for a more subtle maple sweetness.
3. Pumpkin Cheesecake Mousse
For a richer, cheesecake-like texture, increase the cream cheese to 6 oz and reduce the heavy cream to ½ cup.
4. Nutty Pumpkin Mousse
Fold in ¼ cup of crushed pecans or walnuts for a nutty flavor and texture that complements the creamy mousse.
Frequently Asked Questions (FAQs)
Q: Can I make Low Carb Pumpkin Mousse ahead of time?
Yes! You can make this mousse up to 1 day in advance. Store it covered in the refrigerator until ready to serve.
Q: How do I store leftovers?
Store leftover mousse in an airtight container in the refrigerator for up to 3 days. It may lose a bit of its fluffiness over time but will still taste delicious.
Q: Can I freeze Low Carb Pumpkin Mousse?
Yes, you can freeze the mousse in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.
Q: Can I use a different sweetener?
Yes, you can substitute erythritol with other low-carb sweeteners like monk fruit or stevia. Adjust the amount based on the sweetness level of the sweetener you choose.
Q: Is this mousse keto-friendly?
Yes, this pumpkin mousse is keto-friendly, thanks to the use of low-carb sweeteners and pumpkin puree.
This Low Carb Pumpkin Mousse is a creamy, flavorful dessert that satisfies your sweet tooth while keeping your carb intake low. With its smooth texture and pumpkin spice flavor, it’s a perfect treat for fall or anytime you’re craving a keto-friendly dessert. Customize it with your favorite add-ins and toppings, and enjoy a delicious, guilt-free indulgence!
