Print Recipe
 Keto Low Carb Pumpkin Cheesecake Mousse
If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.
If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 cup Heavy Cream
  • 15 oz pumpkin puree
  • 16 oz Cream Cheese at room temperature
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3/4 cup Swerve sweetener
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings
people
Ingredients
  • 1 cup Heavy Cream
  • 15 oz pumpkin puree
  • 16 oz Cream Cheese at room temperature
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 3/4 cup Swerve sweetener
If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg, and allspice.
Instructions
  1. In a large mixing bowl, using a hand mixing mix the cream cheese. Cream until there are no visible clumps and the cream cheese is smooth and creamy.
  2. Add the heavy cream, pumpkin puree, sweetener, vanilla extract, and pumpkin pie spice. Mix until all ingredients are well incorporated.
  3. Refrigerate for an hour or two before serving.

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