Low-Carb Pumpkin Cheesecake Mousse

Ingredients

• 8 oz Cream cheese (Full-fat, softened at room temperature for 1 hour)
• 0.5 can (about 7.5 oz or 213g) 100% pure pumpkin (not pumpkin pie filling) (Check label to ensure no added sugar)
• 0.5 cup Powdered low-carb sweetener (Such as Swerve, Lakanto, or homemade powdered erythritol/monkfruit blend)
• 1 tsp Pumpkin pie spice (Or more, to taste)
• 0.5 tsp Vanilla extract (optional) (For extra flavor)
• as needed Zero sugar whipped cream (optional, for topping) (For serving)
• as needed Cinnamon sticks (optional, for garnish) (For garnish)

Instructions

1. Soften Cream Cheese

   Remove the cream cheese from the refrigerator and let it sit at room temperature for about 1 hour, until fully softened. This prevents lumps and makes mixing easier.

   Time: PT1H

2. Combine Ingredients

   In a large mixing bowl, add the softened cream cheese, half a can (about 7.5 oz) of pure pumpkin, 1 teaspoon pumpkin pie spice (or more to taste), 0.5 cup powdered low-carb sweetener, and 0.5 teaspoon vanilla extract (if using).

   Time: PT3M

3. Mix Until Smooth

   Using a hand mixer, beat the mixture on medium speed until completely smooth and creamy, with no lumps remaining. Scrape down the sides of the bowl as needed.

   Time: PT4M

4. Taste and Adjust

   Taste the mousse. Add more sweetener or pumpkin pie spice if desired, and mix again briefly.

   Time: PT1M

5. Portion and Chill

   Spoon the mousse evenly into 4 ramekins or small serving bowls. Cover and refrigerate for at least 1 hour to set.

   Time: PT1M

   Temperature: 4°C

6. Garnish and Serve

   Before serving, top each mousse with a dollop of zero sugar whipped cream and a sprinkle of pumpkin pie spice. Garnish with a cinnamon stick if desired.

   Time: PT1M

Nutrition Facts

Calories

170

Protein

3g

Carbohydrates

7g (net 4g after fiber)

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Cream cheese: Neufchâtel cheese (for lighter version)
• Instead of 100% pure pumpkin (not pumpkin pie filling): Homemade pumpkin puree, Canned sweet potato puree (not low carb)
• Instead of Powdered low-carb sweetener: Powdered allulose, Confectioners' sugar (not low carb)
• Instead of Pumpkin pie spice: Mix of cinnamon, nutmeg, ginger, cloves
• Instead of Vanilla extract (optional): Maple extract (not low carb), Omit
• Instead of Zero sugar whipped cream (optional, for topping): Homemade whipped cream with low-carb sweetener
• Instead of Cinnamon sticks (optional, for garnish): Omit

Equipment Needed

• Mixing bowl
• Hand mixer
• Spoon or spatula
• Measuring cups and spoons
• Ramekins or small serving bowls
• Silicone can cover (optional) (optional)

Critical Steps — Do Not Skip

• Soften cream cheese fully before mixing to avoid lumps.
• Use pure pumpkin, not pumpkin pie filling with added sugar.
• Mix thoroughly until completely smooth and creamy.

Chef Tips from the Video

• Let cream cheese come to room temperature naturally for best texture.
• Taste and adjust sweetness/spice before chilling.
• Use a silicone can cover to store leftover pumpkin in the fridge.

Troubleshooting

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Not recommended; texture may become grainy.

Room temperature: Not recommended; contains dairy.

Make-Ahead Tips

• Can be made up to 2 days in advance and kept refrigerated.
• Add whipped cream topping just before serving.