Pumpkin Cheesecake Mousse

    makes 10 servings (½ cup per serving) · prep time: 15 minutes

    This mousse has all the flavors of pumpkin pie but a deliciously creamy whipped texture. It is sure to become a fall favorite. I like to top mine with a little fresh whipped cream (see here) and a sprinkle of pumpkin pie spice. Easy and delicious!


    • 12 ounces full-fat cream cheese (1½ cups), softened
    • 1 (15-ounce) can unsweetened pumpkin puree
    • ½ cup powdered erythritol
    • 2 tablespoons pumpkin pie spice
    • ¾ cup heavy cream
    • 2 teaspoons pure vanilla extract


    1.Place the cream cheese and pumpkin puree in a large mixing bowl. Using an electric hand mixer, mix until smooth and creamy with no visible clumps.
    2.Add the erythritol, pumpkin pie spice, heavy cream, and vanilla extract and mix until the ingredients are well incorporated. Store leftovers in the refrigerator for up to 1 week.
    tip: This mousse is great right away, but for a thicker consistency, you can chill it before serving.

    CALORIES: 215 | FAT: 18 g | PROTEIN: 3 g | TOTAL CARBS: 3 g | DIETARY FIBER: 1 g | NET CARBS: 2 g | ERYTHRITOL: 12 g