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Creamy Low Carb Pumpkin Recipe

Creamy Low Carb Pumpkin Recipe
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★★★★★

4.9 from 26 reviews

This creamy low carb pumpkin dessert is a light, fluffy, and guilt-free treat perfect for fall. Made with cream cheese, heavy whipping cream, and unsweetened pumpkin puree, it offers rich flavor without the carbs. Sweetened with powdered erythritol and spiced with pumpkin pie spice, this dessert is a delicious way to enjoy seasonal flavors while maintaining a low-carb lifestyle.

Ingredients

Scale

Cream Mixture

  • 1 cup (240 ml) heavy whipping cream
  • 4 oz (115 g) cream cheese, softened

Pumpkin Mixture

  • 1 cup (240 g) pumpkin puree (unsweetened)
  • ½ cup (100 g) powdered erythritol (or your preferred low-carb sweetener)
  • 1 tsp vanilla extract
  • 1 ½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves)
  • Pinch of salt

Instructions

  1. Beat heavy whipping cream: In a mixing bowl, beat the heavy whipping cream until stiff peaks form. This creates a fluffy base that adds lightness to the dessert. Set aside.
  2. Mix cream cheese and pumpkin: In another bowl, beat together the softened cream cheese, pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, and a pinch of salt until smooth and creamy. This ensures all flavors are well incorporated.
  3. Fold in whipped cream: Gently fold the whipped cream into the pumpkin mixture until fully combined and fluffy. Be careful not to overmix to maintain the airy texture.
  4. Chill before serving: Spoon the creamy pumpkin mixture into dessert cups and chill in the refrigerator for at least 1 hour. This helps the flavors meld and sets the dessert for a perfect serving consistency.

Notes

  • Use unsweetened pumpkin puree to keep the recipe low carb and avoid added sugars.
  • Powdered erythritol is used as a low-carb sweetener; you can substitute it with any preferred low-carb sweetener, but ensure it is powdered to prevent graininess.
  • For pumpkin pie spice, you can use a store-bought mix or make your own blend.
  • Chilling the dessert for longer (up to 4 hours) will improve texture and flavor fusion.
  • To keep it dairy-free, substitute cream cheese and heavy whipping cream with coconut cream and dairy-free cream cheese alternatives, though this may alter texture slightly.
  • Top with a dollop of whipped cream and a sprinkle of cinnamon or add sugar-free chocolate shavings or crushed pecans for extra flavor and texture.

Nutrition

Keywords: low carb pumpkin dessert, pumpkin mousse, keto pumpkin dessert, creamy pumpkin mousse, pumpkin pie spice dessert, sugar free pumpkin treat, keto dessert

Find it online: https://maicook.com/creamy-low-carb-pumpkin-recipe/