Ingredients
- 28 oz packages cream cheese, room temperature
- 115 oz can pumpkin puree
- 1.5 Cups heavy cream
- 1 Pinch Salt
- 2 Teaspoon pumpkin pie spice
- 1 Tablespoon liquid stevia, to taste (more for creamed coconut)
- 1 Teaspoon vanilla extract Creamed Coconut
How To Make It
- In a blender, food processor or stand mixer blend cream cheese and pumpkin until smooth.
- Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
- Taste and adjust sweetener to your liking if needed.
- In a separate bowl whip up creamed coconut (about 2 mins) and add some stevia to taste.
- Place mousse into individual ramekins and top with creamed coconut.
- Keep chilled until served.
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