Pumpkin Spice Cream Cheese Mousse

Capture everything you love about autumn in a single spoonful with this Pumpkin Spice Cream Cheese Mousse. Rich cream cheese is whipped until airy and silky, then folded together with real pumpkin puree, heavy cream, and a cozy blend of cinnamon, nutmeg, ginger, and clove. Sweetened with erythritol instead of sugar, this dessert delivers all the nostalgic flavor of pumpkin pie without the carb overload, making it a perfect treat for anyone following a ketogenic lifestyle. The magic of this mousse lies in its texture: whipping the cream cheese first creates a smooth, lump-free base, while separately whipped heavy cream adds lightness when folded in at the end. The result is a cloud-like, spoonable dessert that's rich enough to feel indulgent but light enough to enjoy any night of the week. It comes together in under 20 minutes with no baking required, making it an easy go-to for fall dinner parties, holiday gatherings, or a quiet night in. Serve it in individual glasses or ramekins topped with a dollop of whipped cream, a sprinkle of cinnamon, or a few toasted pecans for extra crunch and healthy fats. Each serving keeps net carbs low while delivering the creamy, spiced satisfaction of pumpkin pie filling — no crust required.

Ingredients

• 8 ozcream cheese, softened to room temperature
• 0.75 cuppumpkin puree, unsweetened, not pumpkin pie filling
• 1 cupheavy cream, cold
• 0.5 cupGranular erythritol, or preferred keto sweetener, to taste
• 1.5 tspground cinnamon
• 1 tspPumpkin pie spice
• 0.25 tspground ginger
• 0.125 tspground cloves
• 1 tspvanilla extract
• 0.125 tspsalt
• 0.25 cupToasted pecans, chopped, for garnish, optional

Method

1. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and fluffy, about 1-2 minutes.
2. Add the pumpkin puree, erythritol, cinnamon, pumpkin pie spice, ginger, cloves, vanilla extract, and salt to the cream cheese. Beat until fully combined and smooth.
3. In a separate medium mixing bowl, whip the cold heavy cream with the hand mixer on high speed until stiff peaks form, about 2-3 minutes.
4. Gently fold the whipped cream into the pumpkin cream cheese mixture in two additions, being careful not to deflate the whipped cream, until no streaks remain.
5. Divide the mousse evenly among serving glasses or ramekins.
6. Refrigerate the mousse for at least 1 hour to set and chill before serving. 60:00
7. Garnish with chopped toasted pecans and a sprinkle of extra cinnamon if desired, then serve chilled.