Pumpkin Mousse Recipe
Cook Time: 10 Minutes
Phase: Phase 1
1 envelope Gelatin, unsweetened
0 1/4 cup Tap Water
2 tsp Pumpkin Pie Spice
15 oz Pumpkin (Without Salt, Canned)
1 1/2 cup Heavy Cream
0 1/2 cup Sucralose Based Sweetener (Sugar Substitute)
2 tsp Vanilla Extract
- In small bowl, sprinkle gelatin over cool water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1-2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts. Remove from heat; cool to room temperature.
- Place pumpkin purée in a large bowl.
- In another large bowl, with an electric mixer on high, beat cream, sugar substitute and vanilla until soft peaks form. With a rubber spatula, slowly fold in cooled gelatin mixture.
- In three additions, gently fold whipped cream mixture into pumpkin purée. Divide mousse into 8 dessert glasses. Chill 2 hours.
We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.