This easy Pumpkin Mousse is a great no-bake dessert for holidays! Under 4 net carbs per serving, this easy fall recipe is low-carb and keto-friendly, too!
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.