Description

This creamy, fluffy, and spiced keto pumpkin mousse is the ultimate fall dessert. Perfect for Thanksgiving gatherings, cozy autumn nights, or even Halloween parties, this recipe captures the warmth of pumpkin pie in a low-carb, sugar-free treat. It’s quick to make, requires no baking, and satisfies that sweet tooth without guilt. Whether you serve it in individual cups or as a show-stopping layered dessert, this mousse will become your go-to seasonal indulgence.

Ingredients

Scale

1 cup heavy whipping cream
4 oz cream cheese, softened
1 cup pumpkin puree (unsweetened)
1/3 cup powdered erythritol (or keto sweetener of choice)
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon

Whipped cream & cinnamon for topping

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Instructions

In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat cream cheese until smooth and fluffy.
Add pumpkin puree, erythritol, vanilla, pumpkin spice, and cinnamon to the cream cheese. Mix until fully combined.
Gently fold in the whipped cream until the mixture is light and airy.
Spoon mousse into serving glasses and chill for 1–2 hours.

Notes

Swap erythritol with monk fruit or stevia for a different sweetness level

For a dairy-free version, use coconut cream instead of heavy cream

Add crushed pecans or keto granola for extra crunch