![\"pumplin](\"https:\/\/thatrecipe.com\/wp-content\/uploads\/2019\/10\/pumpkin-mousse-pin-2.jpg\")
<\/figure><\/div>\n\n\nMousse only sounds fancy. It is actually quick and easy to make. But the result is rich and creamy like heaven on a spoon. <\/p>\n\n\n\n
Especially if you top it with homemade maple whipped cream. Yes, the extra 5 minutes to whip up the cream is so much better than that spray stuff.<\/p>\n\n\n\n
There is no added sugar in either the mousse or the whipped cream. And thanks to pumpkin's high fiber content the result is a low carb\/keto friendly dessert, within reason of course.<\/p>\n\n\n\n
Ingredients for Pumpkin Mousse<\/h2>\n\n\n\n
The basic ingredients for the mousse and topping are:<\/p>\n\n\n\n
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- heavy whipping cream<\/li>\n\n\n\n
- half & half<\/li>\n\n\n\n
- cream cheese<\/li>\n\n\n\n
- real maple syrup<\/li>\n\n\n\n
- pumpkin pur\u00e9e<\/li>\n\n\n\n
- pumpkin pie spice and vanilla extract<\/li>\n\n\n\n
- pecan halves\u00a0and ground cinnamon\/nutmeg\u00a0(optional for serving)<\/li>\n<\/ul>\n\n\n\n
Can you make dairy free pumpkin mousse?<\/h2>\n\n\n\n
Yes, use your favorite plant based substitutes for the half and half and cream cheese.<\/p>\n\n\n\n
For the whipped topping, I recommend canned coconut milk. Chill the can upside down in the freezer. Open the can right side up, the solids will be on the bottom. Whip up the milk only like whipped cream and sweeten with the maple syrup. <\/p>\n\n\n
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