Ingredients

• • ▢ 15 ounces canned 100% pumpkin puree, not pumpkin pie filling
  • ▢ ½ cup powdered monk fruit sweetener, divided
  • ▢ 2 teaspoons pure vanilla extract
  • ▢ ¾ teaspoon ground cinnamon
  • ▢ ⅛ teaspoon pumpkin pie spice
  • ▢ ⅛ teaspoon ground nutmeg
  • ▢ ¾ cup heavy cream
  • ▢ whipped cream, for topping, optional
  • ▢ granola or crushed cookies for garnish, optional

Directions (summarized)

1. 1. Combine Ingredients: Mix the pumpkin puree, vanilla, and spices in a large mixing bowl.
   2. Whip the Cream: In a separate bowl or using a stand mixer, whip the cream together with the sweetener until soft peaks form.
   3. Fold: Gently fold the whipped cream into the pumpkin mixture, working slowly and in batches until they are combined.
   4. Chill: Spoon the mousse into serving cups, glasses, or bowls. Chill for an hour before serving. 

Why We Love It

This dessert captures everything we love about fall — the warm spices, creamy texture, and cozy flavors — but without the carb crash. Whether you’re hosting a dinner party or just treating yourself, this mousse is the perfect pumpkin fix.

Click here to view the full original recipe on Diethood.com
Recipe and photo credit: Diethood.com