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Pumpkin Mousse

Print Recipe
Approximately 6 carbohydrates per serving
Course Appetizer, Dessert, Holidays
Cuisine American
Keyword Pumpkin, Ricotta cheese, Stevia
Prep Time 45 minutes
Total Time 45 minutes
Servings 6

Equipment

  • 1 Spatula, Tongs, Whisk
  • Food processor or Med Bowl
  • Measuring Cups & Spoons
  • Tablespoon
  • Paring knife

Ingredients

  • 1 Cup Canned Pumpkin Puree
  • 6 Small Pumpkins If unavailable, use Ramekins or Phyllo Shells
  • 1 Cup Ricotta Cheese
  • 1 Tsp Cinnamon
  • ½ Tsp Nutmeg
  • 1 Tsp Liquid Stevia
  • ½ Cup Dry Stevia Or Powdered Swerve
  • Whipped Cream, Pumpkin Seeds or Italian Waffle Cookies Optional Garnishes

Instructions

  • Gather all ingredients & equipment to save time!
  • If small pumpkins are unavailable, use small or large ramekins, or Phyllo Shells.
  • With paring knife, pierce the skin of pumpkins and microwave about 10 minutes or until you can easily insert a knife into the center. Skip this step if not using small pumpkins. Let cool.
  • Mix pumpkin puree, ricotta, cinnamon, nutmeg, and both sweeteners into food processor or medium bowl. Mix or whisk until creamy. Add more liquid sweetener to taste if needed.
  • Scoop seeds out of the small pumpkins.
  • Add pureed pumpkin mixture to each hollowed out pumpkin or fill Phyllo Shells or ramekins. Many choices!
  • Italian Waffle Cookies (Vanilla or Chocolate) add a nice crunch. More choices!
  • Top with whipped cream and sprinkle cinnamon or pumpkin seeds.
  • Enjoy with your favorite tea or coffee.