RECIPE FOR PUMPKIN MOUSSE

4 jars of pumpkin mousse topped with pecans and whipped cream

This recipe for pumpkin mousse is the light, incredibly tasty and Keto Friendly Fall dessert you didn’t know you needed.

Prep Time 15

Chill Time 4

Total Time 4 15

Servings servings

Ingredients

FOR THE PUMPKIN MOUSSE

1 cup Heavy Cream
5 oz. Cream Cheese
½ cup Pumpkin Purée (NOT pumpkin pie filling)
4 tbsp Sweetener
1 tsp Vanilla Extract
1 tsp Pumpkin Spice
¼ cup Chopped Pecans optional, for garnish

FOR THE HOMEMADE PUMPKIN SPICED WHIPPED CREAM

1 cup Heavy Cream
1 tsp Vanilla Extract
1 tsp Pumpkin Spice

Instructions

Put the bowl and whisk in the freezer for at least 20 minutes.
When ready to begin, take the tools out of the freezer. Add the heavy cream to the cold bowl.
Using the cold whisk, whisk the heavy cream on medium speed for a few minutes until stiff peaks form. It might seem like it’s taking forever but trust me, those peaks will form! Careful not to over whisk, though, or air will break down the solid structure of the foam and you’ll get a watery mess instead of whipped cream! Put it in the fridge until ready to use.
In a separate bowl, add the cream cheese, pumpkin purée, vanilla extract, pumpkin spice and sweetener.
Beat until smooth. Don’t worry if it’s not completely smooth as the cold cream cheese makes this a little challenging to achieve.
Using a rubber spatula, gently fold in half the pumpkin mixture into the whipped cream. Add the remaining pumpkin mixture and fold to incorporate it all into the whipping cream. Cover with plastic wrap and put it in the fridge to chill and firm up/set – minimum 4 hours but up to overnight.
TO MAKE THE HOMEMADE PUMPKIN SPICED WHIPPED CREAM FOR LAYERING AND TOPPING: You’re basically going to repeat step 3 but add pumpkin spice and vanilla extract to the cream before whisking. Transfer the cream to a piping bag (or just cut a hole in a ziploc bag) for easy piping when time to assemble the dessert. Keep it in the fridge until ready to use*
TO ASSEMBLE: If all you care about is eating this glorious mousse (and I don’t blame you) then simply put some mousse in a bowl, topped with the homemade whipped cream and some chopped pecans, if desired, then devour. If you want to make them all cute and pretty, alternate layers of mousse and whipped in either a bowl or a jar. Top it with chopped pecans and of course, serve cold! Either way, enjoy!

Notes

Prep time does not include the time it takes for the bowl and whisk to chill in the freezer.

The homemade whipped cream topping is best served fresh so don’t make it more than a couple hours in advance.

You’ll end up with a bit more homemade pumpkin spiced whipped cream than what you’ll need to assemble the pumpkin mousse. It’s great in coffee or pumpkin spiced lattés or other fall flavoured desserts like these cream cheese filled pumpkin spice cookies. Honestly, I’ve even been caught eating it straight out of the piping bag. Don’t judge me!

Nutrition