What You’ll Need
- Canned pumpkin purée. Use 1 cup of plain, unsweetened pumpkin purée. Check the label for 100% pumpkin.
- Heavy whipping cream. Use 1½ cups straight from the refrigerator so it whips readily.
- Powdered monk fruit sweetener. Use ⅓ cup of a blend that measures cup-for-cup like sugar. If your blend is more concentrated, use the equivalent amount listed on its package.
How to Keep the Pumpkin Mousse Fluffy
Beat the cold cream and sweetener until soft peaks form. When you lift the beaters, the tips should curl over. Stir a spoonful of whipped cream into the pumpkin to loosen it, then use a spatula to gently fold the pumpkin into the remaining cream. Stop as soon as the color is even.
How to Chill and Serve
Spoon or pipe the mousse into six small serving cups. Cover and refrigerate for at least 1 hour so it firms slightly while staying soft enough to scoop. Serve cold with an optional dusting of ground cinnamon.
Low Carb 3-Ingredient Pumpkin Mousse
A light, no-bake pumpkin dessert made with whipped cream and powdered monk fruit sweetener.
- Chill time — At least 1 hour
- Servings — 6
Ingredients
- 1 cup canned pumpkin purée
- 1½ cups cold heavy whipping cream
- ⅓ cup powdered monk fruit sweetener blend that measures cup-for-cup like sugar
- Ground cinnamon, optional garnish
Instructions
- Pour the cold cream into a large mixing bowl and add the powdered sweetener.
- Beat with a hand mixer until the cream is thick and forms soft peaks.
- In a separate bowl, stir a spoonful of whipped cream into the pumpkin purée. Gently fold the loosened pumpkin into the remaining whipped cream until the mousse is evenly pale orange.
- Spoon or pipe the mousse into six small cups. Cover and refrigerate for at least 1 hour.
- Dust with ground cinnamon if desired and serve cold.