Airy, fluffy keto pumpkin mousse is the perfect fall dessert. I love serving it this time of year and it's as easy as can be to make it in your food processor.
This delicate and creamy mousse is flavored with vanilla and cinnamon. Mousse, in general, is one of my favorite desserts. I love its airy texture! This keto chocolate mousse is another big favorite of mine.
The best part? This keto pumpkin mousse is so easy to make. You simply add the ingredients to your food processor bowl and blend for a couple of minutes. That's it!
The ingredients needed for this recipe
You'll only need a few simple ingredients to make this tasty keto dessert. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Pumpkin puree: I use canned pumpkin. Just make sure it's pure pumpkin and not sweetened pumpkin pie filling.
Heavy cream: I've always made this recipe with cream labeled as "heavy whipping cream."
Powdered sweetener: Such as erythritol. For the best texture, I definitely recommend using a powdered sweetener rather than a granulated one.
Pumpkin pie spice: It's always important to use fresh spices, and it's especially important here in an uncooked recipe. 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. There's a difference, especially in an uncooked recipe.
How to make keto pumpkin mousse
It's so easy. The detailed instructions are included in the recipe card below. Here are the basic steps:
1. Simply add the ingredients to your food processor's bowl.
2. Process briefly on low speed to incorporate.
3. Then process on high until the mixture is light and fluffy. Achieving a mousse-like consistency will probably take 1-2 minutes. Stop the food processor once or twice and use a rubber spatula to scrape the sides and bottom of the bowl.
4. Chill for about an hour before serving. This allows the flavors to meld.
Why the food processor works
When I discovered that you can make whipped cream in the food processor, it was a game-changer. I'm a very lazy cook and lack the patience for complex recipes or lengthy instructions. So this was perfect for me.
When I originally started making this pumpkin mousse, I mixed the pumpkin with vanilla and cinnamon, then whipped the cream separately with the sweetener, and finally folded the two mixtures together.
But as the years went by and I became lazier and lazier in the kitchen, I was looking at my own recipe and thinking "Nope, don't have the patience for that!" 🤦
So one day I decided to try the food processor method, and it worked! It produced a wonderfully light and airy mousse, and it was so much easier than the old method. I've been making it this way ever since.
I would venture a guess that it's best to use a food processor that has a "high" speed setting when making this recipe. And unlike making whipped cream, I don't think you're running the risk of over-whipping and turning the mixture into butter - the liquid content of the pumpkin puree will prevent that. So you can process to your heart's content.
What to do with leftovers?
I don't usually have leftovers when making pumpkin mousse. But I tested it the last time I made it just so that I can report back here. The verdict is that it's definitely best to make this mousse on the day you plan on eating it. It lasted a day in the fridge, but the texture had slightly deteriorated.
More tasty pumpkin desserts
When it comes to pumpkin desserts, we almost always think of pumpkin pie. But there are other, more interesting options. This delicious mousse is one of them.
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Keto Pumpkin Mousse
- 1 cup canned pumpkin puree (240 grams) (if there’s visible liquid, pour it out)
- ½ cup heavy whipping cream
- ¼ cup powdered sweetener (such as erythritol)
- ½ teaspoon pumpkin pie spice (make sure it's fresh)
- ½ teaspoon vanilla extract
- ¼ cup whipped cream
- Ground cinnamon
- Place all the ingredients (except for the optional garnishes) in your food processor’s bowl.
- Process on low just a few seconds to incorporate.
- Process on high until the mixture turns into a mousse, 1-2 minutes. Stop once or twice and use a rubber spatula to scrape the sides and bottom of the bowl.
- Divide the mousse between dessert glasses. Chill for an hour to allow the flavors to meld.
- Top, if desired, with whipped cream and dust with cinnamon before serving.