This easy Pumpkin Mousse recipe is a great no-bake dessert for holidays! This keto-friendly fall dessert has under 4 net carbs and will keep the perfect fluffy texture for days!
This easy pumpkin mousse recipe is perfect for the holidays! There’s nothing better than a light, creamy mousse for an impressive dessert — Our Keto Chocolate Mousse is a beloved favorite for a reason! But the work involved often means I don’t have time or energy to make it for our parties. This time we made a shortcut–We’re adding cream cheese into the mix to create an easier mousse that still delivers that velvety texture!
This deliciously creamy pumpkin mousse is made low-carb and keto-friendly with brown sugar monk fruit sweetener, but you’re welcome to use your preferred alternative sweetener. This makes it a great diabetic-friendly dish to bring to Thanksgiving! Each jar has under 4 net carbs, so it won’t cause major sugar spikes and is great for the keto diet. This recipe is easy to make ahead of time, so whip up a batch a couple days ahead of the holidays and have them chill in the fridge. You can focus on guests and the main entree, knowing your amazing pumpkin dessert is just waiting for you to dig in!
Ingredients for Pumpkin Mousse
Here’s a quick overview of what you’ll need for this easy shortcut recipe. For the exact measurements, scroll to the bottom of the page for the printable recipe card.
- Heavy cream and Cream cheese – For the smoothest texture, go for full-fat cream cheese. Let the cream cheese come to room temperature before whipping, but keep the heavy cream in the fridge until you’re ready to start working so it’s nice and cold.
- Pumpkin puree – You can use the canned version or you can roast your own pumpkin and puree it. I went the easy route with canned pumpkin puree.
- Brown sugar monk fruit – This is a keto- and diabetic-friendly sweetener that gives the same deep, sweet flavor as brown sugar but without the impact on your blood sugar. I haven’t tried alternatives, but I imagine brown sugar Swerve and the like would probably work well, too.
- Pumpkin pie spice and Vanilla extract – These help get that amazing flavor you want in the fall! If you don’t have pumpkin spice, a little cinnamon, ginger, and nutmeg will do.
- Optional toppings: whipped cream, crushed keto cookies, cinnamon
You’ll also need an electric mixer, two mixing bowls, and serving jars. You’ll need a fridge to chill the mousse after making it, too.
How to Make Keto Pumpkin Mousse
This simple shortcut mousse recipe comes together easily without a ton of work! Here’s a step-by-step guide to making these cups of fluffy, delicious pumpkin mousse.
Whip cream
In a mixing bowl, whip the heavy cream until soft peaks are forming. This should take about 2-3 minutes if you’re using an electric mixer, but it will likely take longer if you’re whisking by hand.
Whip cream cheese
In another mixing bowl, whip the softened cream cheese until light and fluffy. Add in the pumpkin puree, sweetener, pumpkin pie spice, and vanilla extract. Whip until all ingredients seem well incorporated.
Combine
Fold the whipped heavy cream into the pumpkin cream cheese mixture. Be very gentle when doing this–If you work too vigorously, you can pop all those great air bubbles you just worked to create! Just slowly, carefully fold the whipped cream in until there are no white streaks visible.
Chill
Transfer the pumpkin mousse to individual containers, cover, and chill in the fridge for at least two hours. For the “prettiest” look, I found that putting the mousse in a ziplock bag, cutting the corner, then piping it into jars was the most successful.
How to Serve Pumpkin Mousse
We love this easy mousse recipe topped with crushed keto cookies (store-bought or homemade), some homemade whipped cream, and a little cinnamon or extra pumpkin pie spice. If you want to be super extra, consider adding some keto caramel sauce! It should be served chilled, so keep it in the fridge until ready to serve.
How to store keto mousse
This recipe is best kept in an airtight recipe in the fridge up to 3 days. I prefer to store mine in a ziplock bag, then when I’m ready to serve, I can just cut one corner off and squeeze it into cups. This method looks a bit cleaner and nicer than just spooning it into jars.
If you love this fall recipe, you have to try these keto pumpkin desserts!
- Sugar-Free Pumpkin Cookies – These are soft, chewy, and SO delicious! If you’re a big chocolate chip lover, try this cookie recipe instead.
- Pumpkin Cheesecake Bars – Super creamy, easy to make, and that pecan crumble topping is just to die for. These are always requested around Thanksgiving!
- Pumpkin Cinnamon Rolls – These are great for dessert or breakfast! Filled with warm spices and pumpkin puree, these gluten-free & keto cinnamon rolls are perfectly soft and delicious!
- Keto Pumpkin Truffles – The delicious, creamy cheesecake texture in a party-friendly truffle! These are a great holiday recipe to prep and freeze ahead of time.
- Pumpkin Cheesecake Brownies – Dense, fudgy, chewy… These are the BEST brownies! You’ll love the creamy pumpkin cheesecake swirl, too.
Looking for more? Here’s a list of our FAVORITE keto pumpkin recipes!
Pumpkin Mousse FAQs
Yes, pumpkin is an excellent ingredient in the keto diet! You can add loads of flavor without adding too many carbs to anything (pureed pumpkin has just 6-7 net carbs per 1/2 cup!).
Yes, this mousse can be frozen up to 3 months! Simply protect it from the air as much as possible (can freeze it in airtight jars or ziplock bag), then let it thaw in the fridge. When it’s scoopable and there are no frozen pieces left, you can easily serve it.
I highly recommend placing your mixing bowls and whisk attachments into the freezer for 15-30 minutes before making this recipe! When your bowl and whisk is super cold, this helps quickly stabalize the whipped cream, helping it create peaks quicker with less effort. Make sure your cream cheese starts out at room temperature, though–This is necessary to get it nice and creamy.
Pumpkin Mousse
Ingredients
- 1 cup heavy cream
- 8 oz cream cheese softened to room temperature
- ¾ cup pumpkin puree
- ¾ cup brown sugar monkfruit
- 1 ½ tsp pumpkin pie spice
- 1 tsp vanilla extract
- Optional: top with whipped cream and/or crushed keto cookies
Instructions
- In a mixing bowl, whip the heavy cream until soft peaks form (about 2-3 minutes).
- In a separate mixing bowl, whip the cream cheese until light and fluffy. Add the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract, and whip until combined.
- Fold in the whipped heavy cream.
- Transfer the pumpkin mousse to individual containers, cover, and refrigerate for at least 2 hours. Serve with whipped cream and graham cracker crumbs!
Notes
- This is a shortcut mousse recipe that has a nice fluffy texture without being too dense or falling.
- This pumpkin mousse keeps in the fridge for up to 3 days and doesn’t lose its texture!
- You can easily double or triple this recipe to make more servings for a crowd!
- I like to transfer the mousse to a ziplock bag, cut the tip off, and then pipe it into containers. I found it looked nicer than just spooning it in.
