Low Carb Pumpkin Mousse

This low carb pumpkin mousse dessert is served with caramelized pecans.

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I realized the other day that I didn’t have any pumpkin recipes on this site! With fall rapidly approaching I had to rectify that situation. My husband isn’t much of a fan of any of the spices that regular get paired with pumpkin, and it can taste rather bland without. So I knew I had to make something with individual portions rather than a big pie or similar. These pumpkin mousses were the answer, and the caramelized pecans go so well with them. Just make sure you don’t buy canned pumpkin pie filling – it’s pure pumpkin puree that you need.

Mix together the pumpkin puree, pumpkin pie spice and vanilla extract in a large bowl.

In a separate bowl, whisk together heavy cream and xylitol. If you don’t have xylitol you could use granular Swerve instead. Whisk until stiff peaks form.

Carefully fold the whipped cream into the pumpkin mixture.

Spoon the mousse into four bowls or glasses. Cover with plastic wrap and place in the fridge for at least an hour.

To make the caramelized pecans, melt some butter in a small pan then add the pecan halves and xylitol. Cook for five minutes over a medium heat, turning to coat the nuts in the mixture frequently.

After the butter starts to turn brown, remove the pecans and place them on some parchment paper. Separate them out and leave them for ten minutes to harden. Place them on top of the mousse when ready to serve.

As you can see I have included two net carb counts – one that includes sugar alcohols and one that doesn’t. The sugar alcohols are in the xylitol, and different diets include or exclude  them.

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Low Carb Pumpkin Mousse

Prep Time

20 mins

Cook Time

5 mins

Total Time

25 mins

 

Course: Dessert

Cuisine: American

Servings: 4

Calories: 247 kcal

Ingredients

• 15 oz canned pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• ¾ cups heavy cream
• ¼ cup xylitol

for the caramelized pecans

• 16 pecan halves
• 1 tbs unsalted butter
• 1 tbs xylitol

Instructions

1. Mix together the pumpkin, spice and vanilla in a large bowl.
2. In a separate bowl, whisk the cream and xylitol until stiff peaks form. Carefully fold the pumpkin mixture into the cream.
3. Spoon the mousse into four glasses or bowls, cover, and leave in the fridge for at least an hour.
4. To make the caramelized nuts, add the butter, pecans and xylitol to a small saute pan. Cook for 5 minutes, turning frequently, until the butter starts to darken. Spoon the nuts onto parchment paper and leave to harden for 10 minutes.

Recipe Notes

8g net carbs per serving (not including sugar alcohols)

Nutrition Facts

Low Carb Pumpkin Mousse

Amount Per Serving

Calories 247 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 12g 60%

Cholesterol 68mg 23%

Sodium 22mg 1%

Potassium 268mg 8%

Total Carbohydrates 11g 4%

Dietary Fiber 3g 12%

Sugars 3g

Protein 2g 4%

Vitamin A 345.8%

Vitamin C 5.7%

Calcium 6.2%

Iron 9.2%

* Percent Daily Values are based on a 2000 calorie diet.

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