Pumpkin Cheesecake Mousse

Last week I roasted two small sugar pumpkins and made purée. I used part of the purée in cupcakes and decided to use the rest in an easy pumpkin and cream cheese dessert. I used maple flavoring and a little nutmeg so the autumnal flavors were accented and not overwhelmed. The texture, though, is light and airy, like any good mousse. Homemade pumpkin purée is less dense than canned pumpkin, so the texture will vary depending on the type of purée used. This mousse would make a nice addition to a layered trifle or parfait or as a pumpkin cream cheese frosting.

2 8oz packages cream cheese, room temperature
2 cups pumpkin purée
1 cup heavy cream
1/4 cup stevia-erythritol blend
1/2 tsp maple flavoring
1/2 tsp vanilla extract
1/4 tsp ground nutmeg

In a large bowl, blend all ingredients with an electric mixer until smooth. Scrape down the sides of the bowl often to evenly combine the ingredients. Chill in large bowl or in individual serving dishes for several hours. Fresh nutmeg can be grated on top before serving.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dessert, Gluten Free, Grain Free, Specialized Diets, Sugar Free. Bookmark the permalink.

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