Keto Pumpkin Spice Mousse

Why This Is Strictly Keto

Pumpkin desserts are usually built around sugar and a pastry crust — this mousse is just pumpkin purée, cream cheese and whipped cream, sweetened with a keto-friendly sweetener and warmed with real spices. No crust, no added sugar.

Ingredients

• 2/3 cup unsweetened pumpkin purée
• 1/2 cup cream cheese, softened
• 3/4 cup heavy cream, cold
• 3 tablespoons powdered erythritol or preferred keto sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Instructions

1. Mix the base: In a bowl, whisk together the pumpkin purée, cream cheese, sweetener, vanilla, cinnamon, ginger, and nutmeg until completely smooth.

2. Whip the cream: In a separate bowl, whip the cold heavy cream until it holds soft peaks.

3. Fold together: Gently fold the whipped cream into the pumpkin mixture until no streaks remain.

4. Chill: Spoon or pipe the mousse into serving cups and refrigerate at least 1 hour before serving.

Nutritional Info (per serving, approximate)

Tips

• Whip the cream just to soft peaks — over-whipping makes the mousse grainy once folded together.
• Make sure the cream cheese is fully softened so the base blends smooth with no lumps.
• Top with a sprinkle of cinnamon or a few toasted pecans just before serving.