Description
A creamy, low-carb, gluten-free dessert that requires no baking. This keto-friendly mousse combines cream cheese, pumpkin puree, and whipped cream for a light, spiced treat ready in just 10 minutes.
Ingredients
Scale
- 8 ounces (225g) full-fat cream cheese, softened to room temperature
- 1 cup (240ml) heavy whipping cream, cold
- ½ cup (120g) 100% pure pumpkin puree
- ½ cup (50g) erythritol or monk fruit sweetener
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 2 tablespoons cream cheese (optional, for topping)
Instructions
- Soften the cream cheese by leaving it out for 30 minutes or microwaving on low for 15-20 seconds until soft.
- Add the softened cream cheese, pumpkin puree, sweetener, pumpkin pie spice, vanilla, and salt to a food processor.
- Pulse to combine, then blend for about 30 seconds until completely smooth. Scrape down sides and blend again if needed.
- In a separate large bowl, whip the cold heavy cream using a hand or stand mixer on medium-high speed until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture using a spatula until no white streaks remain, being careful not to deflate the air.
- Transfer the mousse to serving glasses or a bowl, cover, and refrigerate for at least 15 minutes to set.
Notes
Ensure cream cheese is fully softened to avoid lumps. Do not over-whip the cream or it will turn to butter. For a thinner consistency, strain the pumpkin puree if it is watery. This dessert improves in flavor when made ahead and chilled overnight.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 220
- Sugar: 1
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 6
- Fiber: 2
- Protein: 4
Keywords: keto, low carb, gluten free, pumpkin spice, cheesecake mousse, no bake dessert, quick dessert, autumn dessert