Okay, so you’re trying to cut carbs but still want dessert? I get it! It’s, like, the WORST. But trust me, this Low Carb Pumpkin Mousse is a game-changer. You can totally have your cake (or mousse!) and eat it too. Seriously!

I don’t know about you, but when fall rolls around, I’m ALL about the pumpkin spice everything. Lattes, breads, candles… you name it! But all that stuff is usually loaded with sugar. So, I set out to create a dessert that would satisfy my cravings without totally derailing my goals. And BOOM! This dreamy, creamy Low Carb Pumpkin Mousse was born. It’s seriously the answer to all your fall dessert dreams. You are so going to love this!

Why You’ll Love This Low Carb Pumpkin Mousse

Quick and Easy Dessert

Seriously, this Low Carb Pumpkin Mousse is FAST! We’re talking, like, five minutes of prep. That’s it! Perfect for when you need a sweet treat ASAP.

Rich Pumpkin Flavor

Oh my gosh, the pumpkin spice is SO good! It’s like fall exploded in the best way possible. You get that warm, cozy feeling in every single bite. Yum!

Guilt-Free Indulgence

Okay, the best part? You can totally indulge without the guilt. It’s low carb, so you can satisfy that sweet tooth and stay on track. Winning!

Ingredients for the Best Low Carb Pumpkin Mousse

Alright, let’s talk ingredients. You don’t need a ton of fancy stuff for this Low Carb Pumpkin Mousse, which is awesome! But, a few things are key. You’ll want 1 cup of pumpkin puree – and make SURE it’s puree, not pumpkin pie filling (big difference!). Then grab 1/2 cup of super cold heavy cream, 1/4 cup of erythritol (or whatever sweetener you like!), 1 teaspoon of pumpkin pie spice (store-bought is fine!), 1/2 teaspoon of pure vanilla extract, and a pinch of salt. That’s it!

Equipment You’ll Need to Make Low Carb Pumpkin Mousse

Okay, so before you get started, let’s make sure you have everything you need! You’ll definitely need a mixing bowl (nothing fancy!), an electric mixer (handheld or stand mixer – either works!), measuring cups and spoons (duh!), and some cute little serving dishes for your mousse. That’s all there is to it!

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How to Make Delicious Low Carb Pumpkin Mousse: Step-by-Step Instructions

Okay, get ready, because this is seriously the easiest thing EVER. Just follow these super simple steps, and you’ll be enjoying your Low Carb Pumpkin Mousse in no time! Don’t worry, I’ll walk you through it. You got this!

Combine Ingredients

First, grab your mixing bowl and dump in the pumpkin puree, heavy cream, erythritol, pumpkin pie spice, vanilla extract, and that little pinch of salt. Yep, all of it! Don’t be shy! We’re making magic here!

Beat Until Fluffy

Now, for the fun part! Get your electric mixer (handheld or stand, whatever you’ve got!) and start beating. You’ll want to beat it until it’s light and fluffy. That’s how you know it’s ready! It usually takes a minute or two, so just keep going until it looks all nice and airy.

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Chill and Serve Your Low Carb Pumpkin Mousse

Almost there! Now, just divide the mousse into your cute little serving dishes. Then, pop them into the fridge. This is important: you HAVE to refrigerate it for at least 30 minutes. I know, it’s hard to wait! But trust me, it’s worth it. The chilling time helps it set up perfectly. After 30 minutes (or longer!), it’s ready to enjoy!

Ingredient Notes and Low Carb Pumpkin Mousse Substitutions

Okay, let’s chat about the ingredients in this Low Carb Pumpkin Mousse. First, the sweetener! I love erythritol ’cause it works great for me, but you can totally use your fave low-carb sweetener. Just adjust the amount to match your sweetness preference – taste as you go! Want dairy-free? No problem! Use coconut cream instead of heavy cream. It’ll still be dreamy! And hey, if you’re feeling adventurous, play around with the spices! A little extra cinnamon or even a pinch of cloves can be amazing! Just have fun with it!

Tips for the Perfect Low Carb Pumpkin Mousse

Okay, wanna take your Low Carb Pumpkin Mousse to the NEXT LEVEL? Of course you do! Make sure your heavy cream is super cold – it whips up better that way. And seriously, taste as you go with the sweetener! Everyone’s different, so adjust it until it’s perfect for YOU. One more thing: don’t over-mix! Once it’s fluffy, stop! Over-mixing can make it kinda sad and dense, and nobody wants that!

Frequently Asked Questions About Low Carb Pumpkin Mousse

Got questions about this amazing Low Carb Pumpkin Mousse? I got you covered! Here are some of the most common questions I get asked. Hopefully, this clears things up!

Can I use a different sweetener? Absolutely! Erythritol is my go-to, but feel free to use your favorite low-carb sweetener. Stevia, monk fruit, xylitol – whatever floats your boat! Just remember to adjust the amount to match your taste. You don’t want it *too* sweet, ya know?

Can I make this ahead of time? You bet! This Low Carb Pumpkin Mousse is actually perfect for making ahead. It needs to chill anyway! Just whip it up, pop it in the fridge, and it’ll be ready whenever you need a sweet treat. Easy peasy!

How long does it last? In the fridge, this mousse will stay good for about 3-4 days. But honestly? It’s so yummy, it probably won’t last that long! Haha!

Is pumpkin keto-friendly? Good question! Pumpkin itself is relatively low in carbs, so it can fit into a keto or low-carb lifestyle in moderation. And this Low Carb Pumpkin Mousse definitely keeps the carbs in check!

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Nutritional Information for Low Carb Pumpkin Mousse

Okay, a quick note: the nutrition info can vary depending on the brands you use and how big your servings are. So, this is just an estimate, not an exact science! Just keep that in mind!

Enjoy Your Low Carb Pumpkin Mousse!

Okay, that’s it! Seriously, go make this Low Carb Pumpkin Mousse RIGHT NOW! You won’t regret it. And hey, if you try it, let me know what you think! Rate the recipe, leave a comment, and share a pic on social media! I wanna see your mousse masterpieces!