Delicious, creamy keto pumpkin mousse is the perfect fall dessert. I love serving it this time of year because I can make it a day in advance!
This delicate and creamy mousse is flavored with vanilla and cinnamon. One of its big advantages is that you can make it in advance.
Another advantage is that since it contains pumpkin, it’s relatively nutritious – at least for a dessert. Mousse, in general, is one of my favorite desserts. I love its airy texture!
The ingredients needed for this recipe
You’ll only need a few simple ingredients to make this tasty keto pumpkin mousse (the exact measurements are included in the recipe card below):
Pumpkin puree: I use canned pumpkin. Just make sure it’s pure pumpkin and not sweetened pumpkin pie filling.
Ground cinnamon: Make sure it’s fresh! A stale spice can easily ruin a dish.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Heavy cream: I have made this recipe with pure heavy cream, and I have made it with heavy cream that contains gums and thickeners. Both work equally well.
Granulated sweetener: Such as erythritol.
How to make keto pumpkin mousse
It’s so easy. The detailed instructions are in the recipe card below. Here are the basic steps:
Start by whisking together the pumpkin, cinnamon, and vanilla.
In a separate bowl, beat the heavy cream with the sweetener.
Fold the whipped cream into the pumpkin mixture.
Chill, then top with whipped cream and serve.
Tips for making this recipe a success
1. To keep this mousse keto and low carb, I use a sugar-free granulated sweetener. If you don’t mind sugar, you can use that instead.
2. Sometimes, instead of cinnamon, I use pumpkin pie spice. Both versions are excellent, although sticking to cinnamon results in a more delicate, milder flavor.
3. You can use a can of pure pumpkin puree in this recipe, or use the same amount (15 oz) of homemade pumpkin puree. Just make sure the homemade pumpkin puree is as smooth and lump-free as commercial pumpkin puree.
4. The mousse is way creamier on the second day, probably because the pumpkin and cream have more time to meld. So if possible, I would suggest making this a day ahead. If you do, whip the cream for the topping on the day you plan to serve the mousse.
More tasty pumpkin desserts
When it comes to pumpkin desserts, we almost always think of pumpkin pie. But there are other, more interesting options.
What to do with leftover keto pumpkin mousse?
As I said, this dessert actually tastes better the next day. So obviously, if you serve it on the day you make it and have leftovers, go ahead and keep them.
But I don’t think the fluffy texture will last beyond a day or two. I’ve never had a chance to test it, though. We tend to finish this mousse pretty fast. 🙂
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Keto Pumpkin Mousse
- 1 (15 oz can) pure pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 4 tablespoons granulated sweetener (I used erythritol)
- 1/4 cup heavy cream
- 1 tablespoon granulated sweetener (I used erythritol)
- 1/4 teaspoon ground cinnamon
- In a large bowl, use a hand whisk to whisk together the pumpkin, cinnamon and vanilla.
- In a medium bowl, use an electric hand whisk to beat the heavy cream with the sweetener until soft peaks form.
- Prepare the topping: In a small bowl, use an electric hand whisk to beat the heavy cream with the sweetener until soft peaks form. Cover with a plastic wrap and refrigerate.
- Use a rubber spatula to gently fold the whipped cream into the pumpkin puree.
- Divide evenly among six small dessert bowls. Refrigerate for 1 hour.
- When ready to serve, top with a dollop of whipped cream and a sprinkle of cinnamon and serve.