When the holiday table is already crowded with pies, casseroles, and every old favorite under the sun, it is a blessing to have one simple little sweet that feels special without asking much of the cook. This creamy make-ahead treat has that old-fashioned Thanksgiving comfort to it, with the warm flavor folks wait for all autumn long, yet it comes together with almost no fuss at all. It is the sort of dessert a grandmother would keep in her back pocket for busy feast days, when the children are circling the kitchen and supper still needs tending.
Serve these chilled cups after a hearty holiday meal when everyone wants just a little something sweet instead of a heavy slice of dessert. They pair nicely with hot coffee, decaf after supper, or a mug of spiced tea. If you want to dress up the dessert tray, set them alongside pecans, a plate of butter cookies for the non-low-carb folks, or a small bowl of lightly sweetened whipped cream for an extra flourish.
Low Carb 3-Ingredient Pumpkin Mousse
Servings: 6
Ingredients
1 cup canned pumpkin puree
1 1/2 cups heavy whipping cream
1/3 cup powdered monk fruit sweetener
Optional: ground cinnamon for garnish
Directions
1. Pour the heavy whipping cream into a large mixing bowl and add the powdered monk fruit sweetener.
2. Beat the cream mixture with a hand mixer until soft peaks form and the cream looks thick and billowy.
3. Add the pumpkin puree to the whipped cream and fold gently until the mixture is smooth, fluffy, and evenly pale orange.
4. Spoon or pipe the mousse into small clear serving cups, then smooth or swirl the tops.
5. Chill for at least 1 hour to set, then dust lightly with cinnamon if desired and serve cold.
Variations & Tips
For a deeper spice flavor: Stir in a pinch of cinnamon or pumpkin pie spice with the pumpkin if your family likes a warmer holiday taste. It is not necessary, but it makes the dessert feel even more Thanksgiving-ready.
For the best texture: Make sure the heavy cream is very cold before whipping. Cold cream whips faster and gives the mousse that airy, cloudlike body that holds up nicely in the cups.
For easy serving: Pipe the mousse into the cups with a spoon or a plastic bag with the corner snipped off. That little trick keeps the glasses tidy and gives the tops those pretty swirls folks always admire.
To make ahead: These can be prepared several hours before supper and kept chilled until dessert time. A light garnish of cinnamon is best added just before serving so the tops stay neat and fresh-looking.
For a sweeter dessert: Taste after folding in the pumpkin, since different brands and palates vary. If needed, add a touch more powdered monk fruit sweetener and fold gently so the mousse stays fluffy.