Pumpkin Cheesecake Mousses

Here’s a quick, easy Thanksgiving desert that will keep you in keto-land and still deliver a rich dessert. Note—be sure to allow enough time for the mousses to chill. I’ve included vegan substitutes for dairy items.

Pumpkin Cheesecake Mousses
Serves 4 // 306 calories, 10 net carbs (add 50 calories per 1 tablespoon of whipped cream)

    10 ounces organic Neufchatel cheese (or Tofutti vegan cream cheese)
    10 ounces pumpkin puree
    10 ounces organic half-and-half (or canned coconut milk)
    Pinch salt
    1 teaspoon Pumpkin Pie Spice (or a combo of cinnamon, ginger + pinch of cloves)
    18 drops (or more) liquid stevia
    1 teaspoon vanilla extract
    6 drops caramel flavor LorAnn Oil

    Blend cream cheese and pumpkin puree in a stand mixer or food processor until smooth. Add the rest of the ingredients and blend until fluffy. Taste, and adjust flavorings and sweetening, if needed. Pipe into ramekins of other dessert cups. Refrigerate for at least an hour.

    Garnish, if desired, with a dollop of whipped cream and a cinnamon stick.

    Note: May be made a day ahead and refrigerated until served.