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.
If you’re just starting the keto diet, a food journal specifically for keto like this one can help you to stay on track. Track your meals, macros, mood, fasting times and movement daily to spot helpful and harmful patterns that help you achieve your weight loss and health goals.
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
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.
- 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
- Pecan halves
- Ground cinnamon, for dusting
- Ginger Snap cookies, for serving
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!
Amount Per Serving: Calories: 494
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