For a super easy, delicious, and adorably spooky dessert this fall, try these Ghostly Pumpkin Spice Mousse Cups. Want to make them low-carb and sugar-free? Just use a sugar alternative like erythritol or stevia, and use a low-carb chocolate cake instead.
1/4cuppowdered sweetener of choice, for sugar-free used stevia, erythritol, monk fruit and adjust to taste)
1/2 cup1/2 cup toasted pecan halves
candy Googly Eyes
leftover or premade chocolate cake
DIRECTIONS
The whipped cream: Place your beaters and bowl in the freezer for 5 minutes to chill. Then add heavy cream to the bowl, with 1 tsp vanilla and powdered sweetener of choice. Beat on high until thick. Chill until ready to use.
The pumpkin mousse: Whip cream cheese, pumpkin puree, pumpkin spice, vanilla extract, and 1/8 cup of sweetener of choice to taste until smooth. Gently fold in 1/2 cup of the whipped cream. Set in fridge for 2 hours to chill and set.
Assemble: Add cake or cookie crumbles of choice to the bottom of a small parfait dish or jar. Then add pumpkin mousse and top with cake crumbs and pecan pieces. Put whipped cream in a piping bag with a wide round tip and pipe on top in the shape of a ghost. Add googly eyes and for the mouth, roll moistened leftover cake crumbs into a small oval shape and flatten. Enjoy!
Tips: No googly eyes? Use chocolate chips instead. Or roll leftover cake crumbs into small balls.
Notes
Notes: Use a sugar-free, gluten-free or grain-free cake to make this dessert low-carb and keto-friendly.