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A quick to make low carb pumpkin mousse. Serve this sugar free mousse as is or add it to a pie crust to make a tasty no bake pie.
Happy Thanksgiving! I was scheduled to go to work today. And, I was a little bummed that I wouldn’t have time to make a traditional Thanksgiving meal for my family.
But, I did some last minute grocery shopping and picked up a turkey breast that I could put in the crockpot before leaving the house. I also picked up some items for side dishes that I could quickly put together for dinner when I got home.
To my surprise, I woke up this morning and found my pager buzzing a message that my support was no longer needed and I did not have to go into work. I just had to be available for on call.
I did make a couple regular desserts for my husband and kids as well as a sugar free cherry cobbler for me. However, I’ve been craving some pumpkin so I decided to whip up a quick pumpkin mousse this morning.
Because it’s such an easy recipe, it didn’t take long to make this low carb dessert. Like most mousse, it’s non-bake and whips up with an electric mixer.
You can easily make this treat from start to finish in less than five minutes. For the sweetener, you can use any low carb sugar replacement that you prefer.
I used Truvia because it’s easy to find in local markets. It’s a sweetener made from stevia and erythritol.
You could use this low carb pumpkin mousse recipe for making a pie as well. Just spread it out into your favorite low carb pie crust.
It would also make a delicious no-bake pumpkin cheesecake pie. I’m going to try that next time as I’m always searching for super easy holiday low carb pie recipes.
Low Carb Pumpkin Mousse Sugar Free Recipe
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Low Carb Pumpkin Mousse
Ingredients
- 1 packet grass-fed gelatin about 7 grams or 2 1/2 teaspoons
- 1 tablespoon cold water
- 2 tablespoons boiling water
- 8 ounces cream cheese softened
- 5 tablespoons Truvia or 18 packets sweetener (about 3/4 cup sugar)
- 1 1/2 teaspoon pumpkin pie spice
- 15 ounces pumpkin puree
- 1 cup whipping cream whipped
Instructions
- Sprinkle gelatin over 1 Tablespoon cold water in small bowl to soften.
- Pour in 2 Tablespoons boiling water and stir until gelatin is completely dissolved.
- Mix cream cheese with sweetener until well blended.
- Blend in pumpkin pie spice and pumpkin until well combined.
- Gradually stir in gelatin until well blended. Fold in whipped cream then beat until fluffy.
- Spoon into individual serving dishes. Chill at least 1 hour.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
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Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
JD says
What can be substituted for the cream cheese and whipped cream for non diary? I’ve seen coconut whipping but I haven’t seen anything to use instead of cream cheese. Any suggestions?
Lisa MarcAurele says
I’ve used Kite Hill almond flour cream cheese style spread and coconut cream.
Holly says
Lisa can you give me ideas on how to lower the cholesterol in this pumpkin mousse recipe please?
Lisa MarcAurele says
You’ll have to sub out the heavy cream and or cream cheese.
Naomi LaRue says
Can Knox gelatin be used in same amounts? Will this stay stabilized out side the refrigerator for a while? Looking to make this for a SF dessert choice for a shower TONIGHT lol.
Lisa MarcAurele says
Knox is a bit stronger so you’ll need a slightly smaller amount.
Lois says
Looks wonderful, but It’s hard to log low carb food on apps if the serving size is not added to recipe. Do you know the serving size?
Lisa says
I divide it into 8 serving dishes which is about a cup each.
Debra says
I made this today and I did something wrong. I’ve never worked with gelatin before and when I added the dissolved gelatin to the mixture, it turned into little balls of gelatin. What did I do wrong?
Lisa says
You have to dissolve the gelatin first in a small amount of hot water or a hot mixture.
Lisa says
The gelatin needs to be completely dissolved before slowly streaming blending into the mix with the electric mixer on.
Jennifer Eloff says
I just found your blog from Carolyn’s blog links. Cool. I think I have seen it before but at the time, it did not look like it was active. I will link to your blog from mine. Lovely recipes, Lisa!
Lisa says
Thanks Jennifer! Just received the Low-Carbing Among Friends cookbook and can’t wait to try some of your recipes. I don’t have as much time for the blog as I used to, but I try to update a few times a month.
Sue says
Hi Lisa, This looks delicious. Could you tell me how much 5Tbls of Truvia or 18packets of sweetener would be equal to in terms of sugar? LC sweeteners all seem to run different so I usually like to know how much suger would be in a recipe so I can tell how much sweetener to use. For instance, the liquid I use would be 6 drops equals 1/4 cup of sugar. Thank you, Sue
Lisa says
This is about 3/4 cup of sugar. I have updated the recipe to reflect this.
Sue says
Thanks!