Thanksgiving Pumpkin Mousse

About

This quick and easy pumpkin mousse makes a great Keto Thanksgiving dessert recipe. Simple to prepare, our pumpkin mousse requires minimal effort and is simply chilled in the fridge before serving. This creamy Keto dessert is rich with cream, sweet pumpkin, and warming spices. Perfect for the Thanksgiving table or as a sweet treat for fall.

Can I Use Cream Cheese?

We have used a deliciously creamy blend of mascarpone cheese and heavy cream to create the base of our Keto mousse. When blended, mascarpone provides the perfect consistency for a light and fluffy mousse. However, if you already have cream cheese to hand, this would make an excellent substitute. You can use a spreadable cream cheese in the same quantities, following the recipe as written. Note that the cream cheese won’t need as much blending time as the mascarpone as it is much softer. Please be sure to adjust your macros to account for any changes made to the recipe.

Is Pumpkin Keto?

Pumpkin is one of the higher carb vegetables allowed on a Keto diet. As with many low carb vegetables, this may be enjoyed sparingly and in moderation. Our low carb Thanksgiving dessert only uses a half cup of purée. Just enough to provide the flavor of pumpkin without overloading on carbs!

Ingredients

2 tablespoon 100% natural powdered erythitol by sonourished
1 teaspoon cinnamon, ground
¾ cup heavy cream
½ cup mascarpone
½ cup organic pumpkin puree by pacific
½ teaspoon vanilla extract
¼ teaspoon nutmeg ground

Instructions

Add the mascarpone to a food processor along with the pumpkin purée, powdered erythritol, cinnamon, nutmeg, and vanilla extract. Blend until smooth and well combined. The mixture may be a little firm to start, but continue blending until soft and mousse-like. Take care not to over blend or the mixture may split. Please feel free to add more or fewer spices to taste.
Add the heavy cream to a large mixing bowl. Whisk the cream vigorously for several minutes until whipped and fluffy. The cream should be light, soft, and airy. Alternatively, you may whip the cream in the bowl of a stand mixer using a whisk attachment.
Carefully spoon the mascarpone and pumpkin mixture into the bowl with the whipped cream. Gently fold the whipped cream and pumpkin mixture together until completely combined and smooth. The mousse should be light and airy.
Divide the creamy pumpkin mousse evenly between four serving bowls or large ramekins. Transfer to the fridge to chill for 30 minutes or until ready to serve. Serve the mousse cold, optionally topped with low carb berries or a dusting of cinnamon.