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I have a recipe for Pumpkin Cream which is pretty much pumpkin whipped cream that I used as a stuffing for my chocolate chaffles and that was just divine. This Pumpkin Mousse takes that pumpkin cream recipe and takes it a step further. There are more spices, more cream cheese for a slightly dense and more comforting cream texture and a lot more flavor.

It is absolutely perfect with ginger snap cookies! I’m about to put up the keto version of that so you can have the perfect Thanksgiving dessert to serve up to your loved ones this season.

Enjoy this Pumpkin Mousse as a late night delight with a good book and your most luxurious blanky. It’s that girl.

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Decadent Pumpkin Mousse

To make this mousse, you’ll need:

1 pint heavy whipping cream
6 T. real maple syrup, divided
1 15-oz. can pumpkin purée (not pumpkin pie filling)
8 oz. cream cheese, softened, cubed
2 T. pumpkin pie spice
1 t. real vanilla extract
1/3 c. half & half

Decadent Pumpkin Mousse, the Perfect Comforting Fall Dessert

Feel free to swap out the maple syrup for maple-flavored Lakanto syrup if you’re doing strict keto. I don’t mind real raw honey and maple syrup in my diet every now and then for their health benefits. I just make sure not to over indulge.

This recipe makes 6 servings so try not to eat it all in one go. One tbsp of real maple syrup won’t kick you out of ketosis so use the real thing and enjoy the holidays if you’ve got the self-control. It does come in at just under 500 calories so take that into your day’s consideration. You can enjoy this without the whipped cream topping to save yourself some calories if desired.

If you’re lost and not sure how to get started with the keto diet, this meal plan is for you. It’s a fool-proof guide to winning at the high-fat, low-carb lifestyle.

Yield: 6

Pumpkin Mousse

Pumpkin Mousse

The perfect fall dessert served with ginger snap cookies and pecans.

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 pint heavy whipping cream

  • 6 T. real maple syrup, divided

  • 1 15-oz. can pumpkin purée (not pumpkin pie filling)

  • 8 oz. cream cheese, softened, cubed

  • 2 T. pumpkin pie spice 

  • 1 t. real vanilla extract
  • 
1/3 c. half & half
  • Optional: 

  • Pecan halves

  • Ground cinnamon, for dusting

  • Ginger Snap cookies, for serving

Instructions

Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.

Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.

Taste and adjust spices, as desired, and transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.

To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 494

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Decadent Pumpkin Mousse, the Perfect Comforting Fall Dessert