If you’re looking for a delicious treat that fits into your low carb lifestyle, this Keto Pumpkin Desserts Easy Mousse Recipe is just the ticket! I remember making pumpkin mousse with my daughter, Lily, every fall. It became our little tradition, and now you can enjoy it too!
Table of Contents
Why You’ll Love It
- It’s super easy to whip up in just a few minutes.
- Perfect for fall gatherings or cozy nights in.
- Low carb and keto-friendly, so you can indulge guilt-free.
Pure Comfort
This mousse is pure comfort in a bowl. The creamy texture and warm spices will make you feel right at home, no matter the season.
What You Need
- 1 1 cup pumpkin puree (240 g) – Use canned or homemade.
- 1 1 cup heavy cream (240 ml) – Chill before whipping for best results.
- 1/2 1/2 cup powdered erythritol (60 g) – Or use your favorite low carb sweetener.
- 1 1 tsp vanilla extract – Pure vanilla extract works best.
- 1 1 tsp pumpkin pie spice – You can substitute with cinnamon if needed.
- 1/4 1/4 tsp salt – Balances the sweetness.
Time to Cook
Prep: 10 minutes | Cook: 0 minutes | Total: 10 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare it a day in advance.
Steps to Make It
- Start by gathering all your ingredients. You’ll want everything within reach to make the process smooth and fun.
- In a large mixing bowl, combine the pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, and salt. Whisk until everything is well blended and smooth, about 2 minutes. The mixture should be vibrant orange and fragrant.
- In another bowl, pour in the heavy cream. Using an electric mixer, whip the cream on medium speed until soft peaks form, about 3-4 minutes. You want it to be fluffy and light, so keep an eye on it.
- Gently fold the whipped cream into the pumpkin mixture using a spatula. Be careful not to deflate the cream too much; you want it to stay airy. The mousse should look creamy and well combined.
- Once mixed, spoon the mousse into individual serving dishes or a large bowl. It should look fluffy and inviting, ready to be chilled.
- Cover the dishes with plastic wrap and refrigerate for at least 2 hours. This helps the flavors meld together and gives it a lovely texture. You’ll know it’s ready when it’s nice and chilled.
Make It Perfect
- For an extra touch, top with a sprinkle of cinnamon or a dollop of whipped cream before serving.
- If you want a sweeter mousse, adjust the erythritol to taste.
Mix It Up
- Add a swirl of cream cheese for a richer flavor.
- Mix in some chopped nuts for added crunch.
Perfect Partners
- Serve with a side of keto-friendly cookies.
- Pair with a warm cup of spiced tea or coffee.
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FAQs
Can I make this mousse ahead of time?
Absolutely! It can be made a day in advance and stored in the fridge.
How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this mousse?
Freezing is not recommended as it may change the texture.
What can I use instead of erythritol?
You can substitute with monk fruit sweetener or stevia, adjusting to taste.
Is this mousse suitable for kids?
Yes! It’s a fun and healthy treat that kids will love.
Conclusion
This Keto Pumpkin Desserts Easy Mousse Recipe is a delightful way to enjoy the flavors of fall without the carbs. Whether you’re hosting a gathering or just treating yourself, this mousse is sure to impress. Give it a try and savor every bite!
Keto Pumpkin Desserts Easy Mousse Recipe
Equipment
- Mixing Bowl
- electric mixer
Ingredients
Ingredients
- 1 cup pumpkin puree Use canned or homemade.
- 1 cup heavy cream Chill before whipping for best results.
- 1/2 cup powdered erythritol Or use your favorite low carb sweetener.
- 1 tsp vanilla extract Pure vanilla extract works best.
- 1 tsp pumpkin pie spice You can substitute with cinnamon if needed.
- 1/4 tsp salt Balances the sweetness.
Instructions
- Start by gathering all your ingredients. You’ll want everything within reach to make the process smooth and fun.
- In a large mixing bowl, combine the pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, and salt. Whisk until everything is well blended and smooth, about 2 minutes. The mixture should be vibrant orange and fragrant.
- In another bowl, pour in the heavy cream. Using an electric mixer, whip the cream on medium speed until soft peaks form, about 3-4 minutes. You want it to be fluffy and light, so keep an eye on it.
- Gently fold the whipped cream into the pumpkin mixture using a spatula. Be careful not to deflate the cream too much; you want it to stay airy. The mousse should look creamy and well combined.
- Once mixed, spoon the mousse into individual serving dishes or a large bowl. It should look fluffy and inviting, ready to be chilled.
- Cover the dishes with plastic wrap and refrigerate for at least 2 hours. This helps the flavors meld together and gives it a lovely texture. You’ll know it’s ready when it’s nice and chilled.