Low Carb Pumpkin Mousse Trifle
4.4g
Net Carbs
4.4g
Protein
30.0g
Fat
2.6g
Fiber
320
Calories
Cooking tip: This quintessential holiday dessert centers a delicious low carb pumpkin mousse, with sweetened whipped cream, and maple candied pecans for a comforting dessert table centerpiece that will take you back to cooking with grandma. It is a little hard to determine when the pumpkin custard is done using a spoon alone because the canned pumpkin adds great texture, so use an instant read thermometer to be sure it reaches 180°F before removing it from heat. Our Atkins Endluge Crunchalicious bars work wonderfully to make curls to top this pretty dessert. Make sure the bar is at warm room temperature, then use a sharp pairing knife or vegetable peeler to curl off pieces to garnish.
Ingredients:
- 15 ounces canned pumpkin, unsalted USDA
- 3 1/4 cups heavy whipping cream USDA
- 1 1/4 cups allulose, granulated Wholesome
- 1 cup almond milk, unsweetened FNDDS
- 2 teaspoons pumpkin pie spice blend USDA
- 2 teaspoons vanilla extract USDA
- 1/4 teaspoon cinnamon, ground USDA
- 1/4 teaspoon table salt USDA
- 5 eas raw egg yolk, large USDA
- 1/4 cup breakfast syrup, sugar free Smucker's
- 1 1/2 cups pecans, halves USDA
- 1 tablespoon butter, unsalted USDA
- 2 bars Atkins Endulge Crunchalicious Bar
Directions:
- In a medium sauce pot, whisk together canned pumpkin, almond milk, ¾ cup heavy cream, ¾ cup granulated allulose, pumpkin pie spice, vanilla, cinnamon, and salt. Place over medium heat, and warm, stirring constantly until steaming, about 8 minutes.
- Place egg yolks in a small heat resistant bowl. To temper the egg yolks, pour a small amount of the steaming pumpkin mixture into the egg yolks while whisking constantly. Continue to whisk in steaming pumpkin mix until you have added about 1 cup. Place pot of pumpkin mix back over medium heat and, whisking constantly, pour in a slow stream of egg yolk mixture. Continue to heat and whisk the mixture until it thickens to coat the back of a spoon and reaches a temperature of 180°F, 4-5 minutes more. Scrape into a medium heat resistant bowl.
- Fill a large bowl about halfway with ice and water. Place the medium bowl with pumpkin custard in the cool water bath, stirring until it cools, about 5 minutes. Place plastic wrap directly over the custard, and refrigerate until set, at least 4 hours or overnight.
- In a medium non-stick skillet over medium heat, stir together sugar free maple syrup, butter and pecans. Cook, stirring frequently, until the liquid has evaporated off and the nuts are evenly coated and browning, 10-12 minutes. Spread on a piece of parchment and allow to cool for at least 10 minutes.
- In a cold large bowl, beat 2 ½ cups heavy cream with ½ cup granulated allulose to stiff peaks. Fold ½ cup into the cold pumpkin custard until no streaks of whipped cream remain. Pour into the bottom of a trifle dish. Top with a layer of whipped cream (about 2 ¼ cups), reserving about 1 ½ cups whipped cream for the top. Layer the candied pecans evenly over the whipped cream layer, then top with remaining whipped cream dollops and sprinkle curled or chopped Atkins Crunchalicious Bars over the top.
- This dessert is best assembled just before serving, but the pumpkin mousse, sweetened whipped cream and candied nuts can be made ahead and stored separately (the mousse and whipped cream in the refrigerator and the nuts in a sealed container at room temperature) until ready to be assembled. Each serving is about ¾ cup.
