Ingredients
- 15 ounces canned 100% pumpkin puree (not pumpkin pie filling)
- ½ cup powdered monk fruit sweetener, divided
- 2 teaspoons pure vanilla extract
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon pumpkin pie spice
- ⅛ teaspoon ground nutmeg
- ¾ cup heavy cream
- Whipped cream, for topping (optional)
- Granola or crushed cookies, for garnish (optional)
Instructions
- Mix Pumpkin Base: In a large mixing bowl, whisk together the pumpkin puree and 1/4 cup of the monk fruit sweetener. Add the vanilla extract, cinnamon, pumpkin pie spice, and nutmeg. Whisk until well combined. Set aside.
- Whip Cream: In a separate bowl, combine the heavy cream with the remaining 1/4 cup of sweetener. Using an electric mixer, beat until soft peaks form.
- Fold: Gently fold the whipped cream into the pumpkin mixture using a rubber spatula until fully incorporated. Be careful not to overmix to maintain the mousse’s airy texture.
- Chill: Divide the mousse evenly into small dessert bowls. Refrigerate for at least 1 hour or until fully chilled.
- Serve: Optionally, top with a dollop of whipped cream and a sprinkle of granola or crushed cookies before serving.
Notes
- Use only pure pumpkin puree—not pumpkin pie filling.
- You can substitute the monk fruit sweetener with any powdered low-carb sweetener of choice.
- For a dairy-free version, try using coconut cream instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Not specified
- Sugar: Low
- Sodium: Not specified
- Fat: High
- Saturated Fat: Not specified
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: Low
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
