Pumpkin Cheesecake Mousse

Although mousse is often enjoyed as a light dessert, the most common of which being chocolate, the sweet version of this treat wasn’t created until centuries after mousse itself was invented.

When people began serving mousse in 1894, it was a savory dish often made of fish and vegetables.

If you prefer a sweet mousse, we have good news and a wonderful fall-themed recipe!

INGREDIENTS

• 16 ounces cream cheese room temp
• 15 ounces canned pumpkin
• 2 cups heavy cream
• 1/4 tsp salt
• 2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves
• 1-2 teaspoons Stevia to taste
• 1 teaspoon vanilla extract

DIRECTIONS

1. Blend cream cheese and pumpkin until smooth.
2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
3. Taste and adjust sweetener to your liking if needed.
4. Pipe into serving glasses.
5. Keep refrigerated until ready to serve.

NUTRITIONAL FACTS

Serving size 0.5 cup

RECIPE SOURCE

This recipe was courtesy of Sugar-Free Mom.

https://www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/