Prep Time: 15 minutes Chilling Time: 2 hours Total Time: 2 Hours 15 minutes Difficulty Level: Easy Recipe Makes: 3 Servings
– 4 ounces cream cheese – 4 ounces labneh cheese – ½ cup canned pumpkin puree – 1 teaspoon vanilla extract – 1 tablespoon pumpkin pie spice – ½ cup heavy cream – ¼ cup erythritol – Pinch of sea salt
Combine cream cheese and labneh until smooth. Stir in pumpkin puree, vanilla extract, and pumpkin pie spice until well mixed.
In a separate bowl, whip heavy cream, powdered erythritol, and a pinch of salt to stiff peaks.
Gently fold the whipped cream into the pumpkin mixture to keep it fluffy.
Divide the mousse into serving glasses or bowls and refrigerate for 1–2 hours until set.
Top with extra whipped cream or a sprinkle of cinnamon before serving.