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This keto pumpkin mousse is thick, fluffy, and filled with creamy pumpkin cheesecake flavor. Made with six ingredients, this easy no-bake fall dessert comes together in only a few minutes.
Make this small-batch keto pumpkin cheesecake mousse when you want an easy dessert for one or two people without preparing an entire cheesecake. It has the cozy flavors of my Pumpkin Pie Cheesecake Bars, but it is as quick to prepare as my Keto Chocolate Mousse and Keto Peanut Butter Caramel Mousse.
Why You’ll Love This Keto Pumpkin Mousse
- Quick: This keto pumpkin mousse takes just a few minutes to mix.
- No-bake: You get the flavors of pumpkin cheesecake without making a crust or turning on the oven.
- Creamy and fluffy: Cream cheese adds rich cheesecake flavor, while heavy cream gives the mousse its light, whipped texture.
- Sugar-free: Powdered keto sweetener adds sweetness without the sugar used in traditional pumpkin desserts.
- Small-batch: It is an easy dessert for one or two people, but you can double the recipe when you need more servings.
Keto Pumpkin Mousse Ingredients
- Cream cheese: Use full-fat cream cheese for the richest flavor and creamiest texture. Soften it enough to blend smoothly, but do not allow it to become warm or melted.
- Powdered keto sweetener: Powdered sweetener dissolves more easily than granulated sweetener and helps keep the finished mousse smooth instead of gritty.
- Pumpkin purée: Use plain, unsweetened pumpkin purée. Do not use pumpkin pie filling, which contains added sweeteners and other ingredients.
- Pumpkin pie spice: This gives the mousse its warm fall flavor. You can use a store-bought blend or make my homemade Pumpkin Pie Spice.
- Heavy cream: Heavy cream helps the pumpkin and cream cheese mixture become light and fluffy. Keep it cold until you are ready to mix it.
- Vanilla extract: This rounds out the pumpkin, spice, and cheesecake flavors.
How to Make Keto Pumpkin Mousse
Beat the Cream Cheese Until Smooth
Add the softened cream cheese to the bowl of a stand mixer. Mix on high until it is completely smooth and slightly lighter in texture. Scrape down the sides and bottom of the bowl so no small lumps of cream cheese remain.
Whip Until Thick and Fluffy
Add the powdered sweetener, pumpkin purée, pumpkin pie spice, cold heavy cream, and vanilla extract. Start the mixer on low to incorporate the powdered sweetener without making a mess. Gradually increase the speed and continue whipping until the pumpkin mousse is thick, fluffy, and holds stiff peaks.
Tips for Thick and Fluffy Pumpkin Mousse
- Soften the cream cheese: Let it sit at room temperature for about 30 minutes. For a faster option, unwrap it and microwave it for 5 seconds at a time, checking after each interval. Stop when it presses easily but still holds its shape. It should not look melted or feel warm.
- Mix the cream cheese first: Cream cheese requires more force to smooth out than the other ingredients. Whipping it alone creates a smooth base before you add the powdered sweetener and heavy cream.
- Keep the heavy cream cold: Cold heavy cream whips more easily and helps the mousse hold its shape.
- Use powdered sweetener: Granulated sweetener may not dissolve completely and can leave the mousse with a gritty texture.
- Scrape down the bowl: Stop the mixer as needed and scrape the bottom and sides so the pumpkin and cream cheese are evenly incorporated.
- Watch the texture: Stop mixing once the mousse is thick and holds stiff peaks. Whipping it longer than necessary can affect the texture.
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Make Ahead and Storage
- Make ahead: Prepare the mousse in advance and refrigerate it until you are ready to serve. You can also divide it among individual dessert cups before chilling.
- Storage: Keep the pumpkin mousse in an airtight container in the refrigerator.
- Serving: Serve the mousse cold. Add whipped cream, syrup, or other toppings just before serving.
Keto Pumpkin Mousse FAQs
This mousse has the creamy, tangy flavor of pumpkin cheesecake, but the two desserts are not the same. Pumpkin cheesecake usually has a crust and is baked or chilled until firm. Heavy cream gives this crustless dessert a lighter, whipped texture.
No. Pumpkin pie filling contains added sweeteners, spices, and other ingredients that can change the flavor, texture, and carb count. Use plain, unsweetened pumpkin purée.
The mousse may need more time to whip. It can also become loose if the cream cheese is too warm or the heavy cream is not cold. Start with softened, but not heated, cream cheese and cold heavy cream.
Yes. You can use a large mixing bowl and an electric hand mixer. Whip the cream cheese until smooth before adding the remaining ingredients, just as you would with a stand mixer.
Powdered keto sweetener is the better option because it blends into the mousse more easily. Granulated sweetener can work, but can sometimes leave a slightly gritty texture.
Is Pumpkin Keto-Friendly?
Pumpkin contains natural carbohydrates, but a modest amount can add pumpkin flavor to a low-carb recipe. In this mousse, cream cheese and heavy cream make up most of the rich, creamy base.
Be sure to use unsweetened pumpkin purée rather than sweetened pumpkin pie filling. The exact carbs per serving will depend on the brands of pumpkin and sweetener you use, as well as how you divide the recipe.
Pumpkin Mousse Toppings and Variations
Serve this keto pumpkin cheesecake mousse as-is or dress it up with one of these easy additions:
- Add a dollop of Keto Whipped Cream.
- Sprinkle the top with cinnamon or pumpkin pie spice.
- Add sugar-free white or milk chocolate chips.
- Fold a few sugar-free chocolate chips into the finished mousse.
- Drizzle it with your favorite keto-friendly caramel, maple, or pumpkin spice syrup.
More Keto Pumpkin Recipes
A can of pumpkin purée often contains more than you need for this small-batch mousse. Use the leftovers to make my Sugar-Free Pumpkin Spice Latte, Keto Pumpkin Muffins, or Keto Pumpkin Chia Pudding.
You can also browse my collection of pumpkin recipes for more fall desserts, drinks, and pumpkin-spice ideas.
If you try this recipe, please stop back and leave it a star rating and/or a review in the comments. Stay connected & share photos of your creations with me & others on Instagram, Facebook, and Pinterest!
Keto Pumpkin Mousse
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Recommended Equipment
Ingredients
- 4 oz Cream Cheese, softened
- ¼ cup Powdered Sweetener
- 2 tbsp Pumpkin Puree, unsweetened
- 1/2 tsp Pumpkin Pie Spice, click for my recipe
- ½ cup heavy cream
- 1 tsp Vanilla Extract
Instructions
- Add the cream cheese to a stand mixer. Mix on high until smooth (about 2 minutes)
- Add all of the remaining ingredients
- Mix until stiff peaks form, about 2 minutes on high
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Recipe Notes
- Soften the cream cheese: Let it sit at room temperature for about 30 minutes, or microwave it for 5 seconds at a time until soft but not warm or melted.
- Keep the heavy cream cold: This helps the mousse whip properly and hold its shape.
- Use powdered sweetener: Granulated sweetener may leave the mousse gritty.
- Storage: Refrigerate in an airtight container and serve cold.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
Josette says
I just made this recipe and is was super easy and super yummy.
Dr. Davinah's Eats Team says
We’re so happy that you enjoyed this recipe.