Diet Recipe | Low Carb Pumpkin Cheesecake Mousse

Low Carb Pumpkin Cheesecake Mousse

12 ounces cream cheese, softened
1 – 15 ounce can unsweetened pumpkin puree
1/2 cup confectioners erythritol (I use this brand)
2 teaspoons pure vanilla extract (I use this brand)
2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe here)
3/4 cup heavy cream

  1. In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
  2. Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
  3. Refrigerate for an hour before serving.
  4. etc
  5. etc

For Full Instruction:

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