Pumpkin Cheesecake Mousse
Here is a quick and easy last minute holiday recipe. This Pumpkin Cheesecake Mousse gives you the best of both worlds, with its pumpkin pie flavor and cheesecake feel and texture.
Servings 6 people
- 7.5 oz Pumpkin Puree
- 4 - 8 oz cream cheese Softened. We recommend Philadelphia brand because its has general 1 carb per serving
- 2 tbsp powdered natural sweetener Stevia, Splenda, Eryrithol
- Seasonings to taste Cinnamon, Ginger, Allspice, nutmeg
- 1 cup Heavy Whipping Cream
Combine puree and softened cream cheese. Beat well. Add preferred sweetener to desired sweetness.Season with spices as preferred. Beat well with hand mixer.Add Heavy cream. Beat until soft peaks form.Pipe or spoon into serving dishes.Top with additional whipped cream and spice garnish for presentation.May be made ahead of time and refrigerated.
Total Carbs = 6 g
Net Carbs = 5 g
Serving: 0.5cup | Calories: 343kcal | Carbohydrates: 6g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 117mg | Sodium: 199mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6860IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg