CarbSmart.com Your trusted guide to the keto, low carb, intermittent fasting lifestyle
Low-Carb Gluten-Free Pumpkin Mousse Recipe
A Low-Carb Gluten-Free Pumpkin Mousse Recipe that is perfect for Thanksgiving, Christmas, or any time of the year.
- Yield: 6-8 1x
- Category: Low-Carb, Gluten-Free
Ingredients
Units
Scale
- 2 envelopes unflavored gelatin
- 1/4 cup water
- 2 cups heavy cream, divided
- 1 tablespoon vanilla extract
- 1/8 teaspoon stevia powder
- 2 packets Splenda
- 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon ground nutmeg or mace
- 1/2 teaspoon cinnamon
- 1 tablespoon bourbon or bourbon flavoring
Instructions
- Sprinkle the gelatin over the water in a small bowl. Let it stand for two minutes to soften, then microwave for 40 seconds. Stir and set aside.
- In a small saucepan, warm 1 cup of the cream and the vanilla until it just begins to bubble. Stir in the pumpkin puree and cook for 3 minutes. Remove from the heat.
- Add the sweeteners, spices, and bourbon to the softened gelatin, stirring to combine them thoroughly. Stir the gelatin and spices into the cooked pumpkin mixture. Cool.
- Whip the remaining cream until stiff and then fold it into the cooled pumpkin mixture.
- Scoop the mousse into individual serving dishes or bowls and chill for up to 6 hours.
- Garnish with a dusting of additional ground nutmeg or mace before serving.
Recipe Card powered by
Social