Keto Pumpkin Mousse

This creamy keto pumpkin mousse tastes like pumpkin pie in a bowl—light, fluffy, and perfectly spiced. With only a few simple ingredients and no baking required, it’s the perfect quick low-carb dessert for fall or the holidays.

Ingredients

• 8 oz cream cheese, softened
• 1 cup heavy whipping cream, cold
• ½ cup powdered sweetener (erythritol or monk fruit blend)
• ⅓ cup pumpkin puree (unsweetened)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In a separate bowl, beat the cream cheese, pumpkin puree, sweetener, pumpkin pie spice, vanilla, and salt until smooth and creamy.
3. Gently fold the whipped cream into the pumpkin mixture using a spatula until fully combined and airy.
4. Spoon or pipe the mousse into serving glasses or small jars.
5. Chill for 30 minutes before serving for best texture.
6. Optional: garnish with sugar-free whipped cream, crushed pecans, or a sprinkle of cinnamon.

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