Low Carb Pumpkin Cheesecake Mousse

• Vegetarian
• Gluten free

• Produce

  • 1 15 ounce can Pumpkin puree, pure

• Condiments

  • 1 tsp Vanilla liquid stevia

• Baking & Spices

  • 2 tsp Pumpkin pie spice
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 8 ounces packages Cream cheese
  • 2 cups Heavy cream

Found on sugarfreemom.com

Description

Ingredients

• 2- 8 ounces packages cream cheese, room temp
• 1- 15 ounce can pure pumpkin puree ( not pumpkin pie filling)
• 2 cups heavy cream
• pinch salt
• 2 teaspoons pumpkin pie spice
• 1-2 teaspoons vanilla liquid stevia or to taste
• 1 teaspoon vanilla extract
• Optional toppings: cacao nibs or Sukrin Gold Brown Sugar Substitute

Directions

• In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
• Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
• Taste and adjust sweetener to your liking if needed.
• Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired.
• Keep refrigerated until ready to serve.

Nutrition