Oh my gosh, you have to try this keto pumpkin mousse recipe! It’s my absolute go-to when I’m craving something creamy and indulgent but still want to stay low-carb. I was so tired of missing out on pumpkin desserts when I started keto, and then I discovered this dreamy mousse that comes together in minutes. The best part? It tastes just like pumpkin pie filling – but without all the sugar crash afterwards. Trust me, even your non-keto friends will be begging you for the recipe when they taste how silky smooth and perfectly spiced this pumpkin mousse turns out.

Why You’ll Love This Keto Pumpkin Mousse Recipe

This isn’t just another dessert—it’s the one you’ll make all season long! Here’s why:

Effortlessly low-carb: Only 5g net carbs per serving means you can indulge guilt-free
Ready in minutes: Just whip, chill, and enjoy—no baking required!
Packed with flavor: The perfect balance of pumpkin spice and creamy richness
Seasonal magic: All the cozy fall vibes without breaking your keto goals

Trust me, one bite and you’ll be hooked. This mousse is seriously that good.

Ingredients for Keto Pumpkin Mousse

Gather these simple ingredients, and you’re halfway to pumpkin heaven! Here’s what you’ll need:

1 cup pumpkin puree – Make sure it’s unsweetened! I learned that the hard way when I accidentally grabbed pumpkin pie filling once – big difference.
1/2 cup heavy cream – Cold from the fridge works best for whipping. Don’t skimp on the fat – that’s where the magic happens!
1/4 cup powdered erythritol – This dissolves perfectly into the mousse without any grainy texture.
1 tsp vanilla extract – The secret background note that makes all the flavors pop.
1/2 tsp pumpkin pie spice – My personal blend (I’ll tell you about that later).
1/4 tsp cinnamon – Just a little extra warmth.

And if you’re feeling fancy, keep some whipped cream on hand for topping – because why not make it extra special?

How to Make Keto Pumpkin Mousse

Okay, let’s get mixing! This keto pumpkin mousse comes together so easily, you’ll be amazed at how something this delicious can be so simple. I’ve made this recipe dozens of times (my family won’t let me stop), and I’ve got all the little tricks down to perfection.

Step 1: Mix the Base

Grab your favorite mixing bowl and let’s start with the pumpkin puree. I like to give it a quick stir first to smooth out any lumps – nobody wants a chunky mousse! Then pour in that glorious heavy cream. Here’s my pro tip: tilt the bowl slightly when adding the cream so you can watch as it swirls together with the pumpkin. Gradually sprinkle in the powdered erythritol while mixing – this helps it dissolve evenly without any grittiness. You’ll know it’s ready when the mixture looks like a creamy orange dream with no sugar specks visible.

Step 2: Add Spices and Whip

Now for the flavor magic! Add the vanilla first – that sweet aroma means we’re on the right track. Then comes my favorite part: the spices. I always measure the pumpkin pie spice and cinnamon directly into my palm first (like Grandma taught me) to check the aroma before adding. Once everything’s in, get ready to whip! Use an electric mixer on medium-high and watch as the mixture transforms before your eyes. It’s done when soft peaks form – about 2-3 minutes. The texture should be light and airy, but still hold its shape when you lift the beaters.

Step 3: Chill and Serve

Divide the mousse between your prettiest dessert cups – I’m partial to little mason jars for that rustic charm. Now the hardest part: waiting! Pop them in the fridge for at least an hour (I know, torture). This chill time lets the flavors marry and the texture set up perfectly. Right before serving, add a dollop of whipped cream if you’re feeling fancy. Sometimes I sprinkle a tiny bit of cinnamon on top – it makes it look so professional! Pro tip: the mousse tastes even better on day two, so don’t be afraid to make it ahead.

Tips for Perfect Keto Pumpkin Mousse

After making this recipe more times than I can count, I’ve picked up some foolproof tricks that make all the difference:

Chill your tools: Pop your mixing bowl and beaters in the freezer for 10 minutes before whipping – cold equipment helps the cream whip up faster and hold its shape better.
Taste as you go: Sweetness preferences vary, so add half the erythritol first, then adjust. Remember – you can always add more, but you can’t take it out!
Dairy-free magic: Swap heavy cream for full-fat coconut milk (the thick part from the can) – just refrigerate overnight first so it separates properly.
Spice control: If your pumpkin pie spice is old, it loses potency. Give it a sniff – if it doesn’t make you sneeze, you might need to add a pinch more!

These little tweaks will take your mousse from good to “Oh my gosh, give me the recipe!” amazing.

Keto Pumpkin Mousse Variations

Once you’ve mastered the basic recipe, try these fun twists to keep things interesting:

Chocolate swirl: Fold in 1 tbsp cocoa powder for a mocha-pumpkin delight – it’s like Halloween and Christmas had a delicious baby!
Ginger zing: Swap pumpkin spice for ground ginger (about 1/2 tsp) if you love that extra kick.
Nutty crunch: Top with chopped pecans or walnuts for texture – just watch those carb counts!

Honestly, the possibilities are endless when you start playing with flavors!

Serving Suggestions for Keto Pumpkin Mousse

This mousse shines on its own, but here are my favorite ways to serve it for extra wow factor:

With a side of keto shortbread cookies for dipping (they’re perfect for scraping up every last bit!)
Topped with toasted pecans for that satisfying crunch
Layered with sugar-free chocolate shavings for a fancy dessert parfait

Honestly, I’ve been known to eat it straight from the mixing bowl too – no judgment!

Storing and Reheating Keto Pumpkin Mousse

Here’s the best part about this mousse – it actually gets better after chilling! Just cover it tightly with plastic wrap (or transfer to an airtight container) and store in the fridge for up to 3 days. No reheating needed – this dessert is meant to be enjoyed cold, straight from the refrigerator. Though I won’t tell if you sneak a spoonful while it’s still setting!

Keto Pumpkin Mousse Nutrition Information

Here’s the scoop on what’s in each delicious serving (about 1/4 cup): roughly 120 calories, 5g net carbs, and 10g of that good keto-friendly fat. Just remember – these numbers can vary slightly depending on your exact ingredients and brands!

FAQs About Keto Pumpkin Mousse

I get so many questions about this recipe – here are the ones that pop up most often in my kitchen (and inbox!):

Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree a sugar pumpkin – just make sure to drain it well so your mousse isn’t watery. Though I’ll confess, I keep canned pumpkin in my pantry year-round because it’s so convenient.

Is this dairy-free?
Not as written, but it’s an easy fix! Swap the heavy cream for full-fat coconut milk (just use the thick part that rises to the top after chilling overnight). The texture comes out just as dreamy.

Why powdered erythritol instead of granulated?
Powdered dissolves completely, so no gritty texture. If you only have granulated, just blitz it in a blender first – trust me, it’s worth the extra step!

Can I make this ahead for a party?
Yes! In fact, I recommend it. The flavors deepen beautifully after 24 hours in the fridge. Just add any toppings right before serving so they stay fresh.

My mousse seems too thin – what went wrong?
Oh no! Either your cream wasn’t cold enough, or you might have overmixed. Next time, chill everything (even the pumpkin!) before whipping. If it happens again, just pop it back in the fridge – it’ll firm up more as it chills.

Try This Keto Pumpkin Mousse Recipe and Share Your Results!

Alright, you’ve got all my best tips and tricks – now it’s your turn to make this dreamy keto pumpkin mousse! I want to hear all about your creations. Did you stick with the classic version or try one of the fun variations? Maybe you discovered an amazing new twist I should know about? Snap a photo of your masterpiece and tag me so I can see your handiwork. There’s nothing I love more than seeing how you put your own spin on this recipe. Happy whipping, friends – I can’t wait to hear how much you love this mousse as much as I do!