Ingredients:

  • 8 oz (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered monk fruit sweetener
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (120g) unsweetened pumpkin puree
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/8 tsp (0.2g) ground cloves
  • 1 cup (240ml) heavy whipping cream, ice cold

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and powdered sweetener on medium-high speed until the mixture is pale and completely smooth. Stir in the vanilla extract and salt.
  2. Lower the mixer speed. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves. Blend on low until the pumpkin is fully incorporated and the mixture is a uniform, deep orange hue.
  3. In a separate chilled bowl, whip the ice-cold heavy cream on high speed until stiff peaks form.
  4. Using a rubber spatula, gently fold one-third of the whipped cream into the pumpkin mixture to lighten it, then carefully fold in the remaining cream until no white streaks remain.
  5. Spoon the mousse into dessert glasses or ramekins and refrigerate for at least 1 hour to allow the mousse to set.