This low carb and keto pumpkin mousse is so fluffy and tastes exactly like a pumpkin pie filling. Enjoy a no-bake sugar-free dessert that is airy, smooth, and has the right amount of fall flavors. It's made with just six ingredients and extremely easy to whip up.
In a large bowl, using an electric mixer beat together the cream cheese, powdered Erythritol, and pumpkin until fluffy and smooth.
Add the heavy cream, pumpkin spice, a pinch of salt, and vanilla extract and continue mixing for about 2-3 minutes or until all the ingredients are well combined.
Taste test and add more sweetener if desired. Refrigerate for at least 4 hours or overnight.
Divide the pumpkin cream cheese mixture into four serving cups.
To Make Sugar-Free Whipped Cream
In a bowl add ½ cup heavy cream, 1 tbsp powdered sweetener,1 tsp vanilla or rum extract and beat on high using a hand mixer for about 2 minutes. Refrigerate until it time to pipe a dollop onto the keto pumpkin fluff.
Garnish with more pumpkin pie spice before serving.