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.
How to Make the Mousse Recipe Video
Low Carb Pumpkin Mousse Sugar Free Recipe
Low Carb Pumpkin Mousse
- 1 packet unflavored 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
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.
Gelatin and water are used only to stabilize the mousse. They can be left out if desired.