Omgeeee!!! I’ve been craving pumpkin custard, pumpkin ice cream and pumpkin pie … basically sugary pumpkin-flavored treats.
I just experimented and came up with an absolutely amazing SUGAR-FREE pumpkin mousse that only uses five ingredients and takes less than 5 minutes to make with no cooking or baking!!! The fresh mousse tastes even better than pumpkin pie to me and could even be used in a pie with a low-carb nut crust!!! I think I’m gonna try to freeze some … I bet it’ll taste like that pumpkin ice cream I’ve been wanting!
Sugar-free approved!! Low-carb approved!! Keto approved!!! Kara kitchen WIN!! Omg!! It’s soooo good, and it’s not even cheating!!
I’m a dump and pour gal and just experimented until it looked and tasted like I like! Here is how I made my pumpkin mousse:
Ingredients
- 15-ounce can pumpkin
- 1-ounce box sugar-free/fat-free cheesecake-flavored instant pudding
- 2 cups heavy whipping cream
- 1 teaspoon pumpkin pie spice (more or less to preferred taste)
- 4 ounce (half a container) of sugar-free cool whip (more or less to preferred taste/consistency)
Directions
- Combine (unprepared) pudding mix and heavy whipping cream.
- Mix together by using whisk and stirring about 150 strokes to desired consistency.
- Fold in pumpkin and pumpkin pie spice and whisk about 50 strokes to desired consistency.
- Fold in cool whip until mixed (or you could top with cool whip for a layered mousse or pie).
- Chill in the refrigerator.
- Serve and enjoy cooled as a mousse, in a low-carb nut pie crust for a pumpkin creme pie, or freeze for frozen mousse.
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