Low Carb Fall Dessert Pumpkin cheesecake mousse whip.

This is so light and fluffy and very good I love all things pumpkin so I had to make this. Plus it is super easy to make.

Ingredients

2 blocks of cream cheese.

1 can of canned plan pumpkin Puree

2 cups heavy whipping cream

2 tea Pumpkin pie spice

1 1/2 cups of low carb sugar like Splenda

1 tea vanilla extract

Optional Top with low carb brown sugar enjoy.

Instructions

with a hand, mixer or stand mixer blend cream cheese and pumpkin until blended.

Add the rest of the ingredients and blend until whipped and fluffy.

Taste and add more sugar if needed.

Best chilled in the refrigerated for an hour. but it tastes great immediately!

Comments

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so many books upon my bookself

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