Pumpkin Cream Mousse (low carb, keto friendly, THM:S)

homesteadhippy (63)in #homesteading • 6 years ago

Enjoy all the flavors of fall with this low carb pumpkin cream mousse.

While I love the summer season; being outside in the garden, swimming in the lake, or watching the fireflies at night, fall has to be my FAVORITE season. The crisp, cool air, the roaring campfires, the break from the heat and humidity.

Let's not forget sweatshirts, right? And all things pumpkin. Pumpkin and pumpkin spice all the things.

This pumpkin cream mousse is the perfect treat any time of year. It'll bring all the flavors of fall in a creamy, pumpkiny, sweet treat.

With a creamy texture that is similar to a pudding, and all the flavors of a pumpkin cheesecake, this is THE keto treat you've been dreaming of. Trust me, add a cup of hot tea, or coffee along side and you'll feel full and satisfied for hours, without the guilt!

Of course, you could top it off with some keto caramel, if you would like a caramel pumpkin cheesecake flavor. I sure would approve. The Frenchman would, too.

Are you a fan of all things pumpkin? Try this pumpkin pie cloud bread, too!

Ingredients you'll need:

12 ounces (1 1/2 cups) pumpkin puree
8 ounces cream cheese, softened
1 cup erythritol
1 cup heavy whipping cream
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/8 teaspoon saltIngredients you'll need:
1 vanilla bean, sliced down the middle and scraped

Instructions

Allow cream cheese to soften at room temperature for 20 minutes.
In a stand mixer with a whip attachment, whip together pumpkin puree and cream cheese until smooth.
Add in erythritol, cream, and spices and mix on low for one minute.
Pour into serving dishes.
Chill in refrigerator for 2 hours before serving.
Top with vanilla bean whipped cream if desired.

Get the recipe for our vanilla bean whipped cream here.