Easy Low Carb Pumpkin Mousse

This creamy and delicious Easy Low Carb Pumpkin Mousse recipe is made in minutes with whipped cream, pumpkin puree and pumpkin pie spice. Made low carb and sugar free.

When you are craving pumpkin spice this keto dessert recipe will be a quick fix to get those special fall flavours in you have been waiting for.

this recipe

Pumpkin spice is usually a favourite from late August to after Thanksgiving but I could enjoy this keto pumpkin mousse recipe all year long.

While I was making my Pumpkin Chocolate Chip Cookies it dawned on me to also make a creamy quick dessert so I can get my pumpkin spice addiction under control. So I whipped up this easy pumpkin mousse recipe and I was in love.

🥘 Ingredients Used

There is nothing better than a quick low carb pumpkin mousse recipe. Just a few ingredients is all it takes to make this delicious pumpkin mousse.

• Pumpkin Puree: this is a must and will give it that pumpkin flavour and colour to this creamy dessert. Using a 100% pure unsweetened pumpkin puree of course.
• Pumpkin Pie Spice: a blend of spices of cinnamon, ginger, all spice, nutmeg and cloves. You can blend the spices together to make your own or simply purchase a pumpkin pie spice
• Heavy Whipping Cream: mixed with the pumpkin puree gives it that perfect creamy mousse consistency
• Powdered Erythritol: this powdered sweetener is my favourite sweetener as I find it is the closest to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.

👨🏻‍🍳 Steps to make this recipe

How to make the Easy Low Carb Pumpkin Mousse

STEP 1: Literally there is really only one step. Throw all ingredients in a medium sized bowl and beat with an electric whisk until peaks form. Can use a hand mixer or if you are confident you can do it by hand with a whisk.

STEP 2: Scoop out the pumpkin mixture with a spoon and place in your favourite small bowl or serving glasses. Add a whipped topping (I added a little pumpkin spice skinny syrup to my whipped cream) and sprinkle pumpkin pie spice from a height.

👨🏻‍🍳 Substitutions and Variations

You can play around with the flavours and textures with this mousse. If you are not a fan of pumpkin, try it with some mashed acorn or butternut squash instead.

• Cheesecake - make it a pumpkin cheesecake mousse and mix in 2 tablespoons of softened cream cheese
• Nuts - top it with some crushed pecans for a crunchy bite to this pumpkin spice mousse
• Vegan and Dairy Free - make it a vegan pumpkin mousse and use a can of coconut cream instead of the heavy whipping cream. This will also make it dairy free.

This recipe is also gluten free.

Another fall favourite recipe of mine are my Keto Butter Tarts or these Chewy Ginger Molasses Keto Cookies.

♨️ Top tips and serving suggestions

Top Tip: Use cold heavy whipping cream to help whip faster and will keep the stiffness longer.

Cool it: this dessert is best served cold. Place in the fridge covered with plastic wrap for about an hour before serving. When ready to serve top it with whipped cream and pumpkin pie spice.

• Serving: enjoy this dessert with a comfy warm beverage like a PSL or a Chai Tea.
• Serving Dish: I like to serve them in small tumbler glasses but be I also think they look cute in martini glasses or a champagne flute with a parfait spoon. A pumpkin mousse parfait is great for fancier occasions.
• Storage: You can store this pumpkin mousse in the fridge for 4-5 days

🥣 Equipment used to make

I used a hand blender to quickly whisk the mousse together. It comes in handy for quick jobs but I also use it to puree soups as it comes with different attachments. A hand blender or stand mixer can also be used just the same.

I also like to whip using stainless steel bowls as it keeps the heavy cream colder and the mousse turns out with the desired consistency.

💭 Frequently asked questions