Pumpkin Pie Cheesecake Mousse to Die For!

Low-Carb Deliciousness in Each and EVERY Bite!

Welcome to the first of many guest-recipes here on Skinny On Low Carb! Today we feature an Aussie by the name of Helena Angelina! She has some amazing low-carb recipes so you are going to want to be sure to follow her!  

In the meantime, we “join” Helena who says she is “prostrating before the gods of spice right now… Cinnamon, ginger, nutmeg – when added to a sweet pumpkin mousse, I’ll get on my knees. And I’m not one for kowtowing and curtsying, but today I’ll make an exception.”

Pumpkin Pie Cheesecake Mousse to Die For!


Oh yes, I’ve had a fangirl crush on those autumnal spices for, like, ever. Spiced carrot cake, case in point. I could live off the stuff. But as an aussie, I’m not too familiar with pumpkin desserts. It’s just not a thang down under.

‘Tis a shame too. Pumpkin, so sweet and tender, is just made for darling desserts. I mean it’s in it’s bloody DNA, so how did we miss it? You yankee doodle dandies got it right on that score!

Having said that, there can be some confusion about the carb count in our pretty lil’ pumpkin patch. Some wager that pumpkins boast a carb count akin to spuds. But that’s just jive. With anywhere from 5-8 grams of carbohydrates per 100g, they’re on par with many other low carb veggies we fancy.

So get your pumpkin pie on, peeps. Get it on in a simple, yet flavourful cheesecake mousse!

Pumpkin Pie Cheesecake Mousse
Recipe type: Dessert
Serves: 5 Servings
  • 250g (8 ounces) cream cheese, softened
  • ½ cup thickened (heavy whipping) cream
  • ¼ cup powdered sugar substitute, or to taste
  • 1 cup pumpkin purée ∗
  • 2 tbsp sugar-free maple syrup
  • ½ tsp vanilla bean paste OR vanilla extract
  • ½ tsp ground cinnamon
  • Pinch ground ginger
  • Pinch ground nutmeg
  • Lightly sweetened whipped cream & ground cinnamon, to serve
  1. In a large bowl and using a stick mixer, blitz together cream cheese, cream & powdered sweetener until thick, creamy & smooth.
  2. Add remaining ingredients and blitz again until thick and smooth.
  3. Have a taste and adjust sweetener and/or spices to suit your tastes if necessary.
  4. Spoon mousse into 5 glasses or ramekins and refrigerate for at least 30 minutes to firm up.
  5. When ready to serve, pipe a crown of lightly sweetened whipped cream on top and sprinkle with ground cinnamon.
  6. (Note: I've kept my mousse nut-free, but feel free to serve yours with a sprinkling of chopped toasted pecans for added crunch).
∗To make pumpkin purée: Chop a quarter of a kent pumpkin into 1 ½ inch pieces and bake, skin side down, for 40-50 minutes at 180°C/350°, or until fork-tender. (American friends, use a sugar pumpkin...or simply use some of the canned stuff you guys have).

Powdered sugar substitute: You can make your own by grinding granulated sugar substitute (like Swerve or Splenda) in a coffee/spice grinder until powdery. It's cheaper than store-bought, peeps.

In Australia we use the metric system: (eg. 1 Australian Tablespoon = 20ml, while 1 American Tablespoon = 15ml). ALTHOUGH in this case all measurements are good to go no matter which side of the world your kitchen happens to be! So you Aussies use the grams while the Americans use the ounces of cream cheese; everything else use the measuring spoons and cups you have in your own kitchen and your mousse will turn out divine!
Nutrition Information
Carbohydrates: 4 Net per Serving


Indeed this is the kinda mousse I imagine serving to people wearing tweed dinner jackets, sipping snifters of brandy, and smoking Cuban cigars. After retiring to drawing room for a game of bridge, ol’ chap.

It has that sorta feel. The silk dressing gown in the laddered library with first edition leather bound books sorta feel. It’s a mousse that begs for a bloody title. The Earl of Pieford, perhaps.

So many thanks to Marge Burkell for inviting me to share this snob of a recipe on her fab site, Skinny on Low Carb! And dig in, possums x

Helena is the pink-lipped cook, writer, recipe developer and photographer behind Low Carb Lovelies. When she’s not cooking and blogging up a storm, she’s playing poker. And when she’s playing poker, she’s usually scoffing low carb cake. It’s the circle of a low carb/high stakes life.

Isn’t that just the most grand pumpkin pie cheesecake mousse you have ever heard of? You definitely do not need a crust with this decadent dessert and it is absolutely perfect with all our other recipes for our American Thanksgiving! Heck it’ll be a hit any day of the year no matter what side of the equator you happen to live on!

Thank you so very much to Helena for sharing! We hope to see more from you in the future!

Ciao! ~Marge Burkell

p.s. looking for more “Thanksgiving” recipes for your holiday dinner? Be sure to check out these great cookbooks AND if you have a great certified low-carb delicious recipe you’d like to share with us be sure to check out our “Submit Your Recipe!

*articles may contain affiliate links to help feed my blogging habit and family*


Please be advised. the information that is shared herein is intended for informational purposes. Any advice and/or product(s) mentioned should not be used to diagnose, treat, cure, or prevent any disease.

Always consult your healthcare professional if you are currently taking medication, pregnant, trying to get pregnant, nursing, or if you have any other health condition before taking any products mentioned or applying any information contained herein.

2 thoughts on “Pumpkin Pie Cheesecake Mousse to Die For!

  1. I LOVE this girl’s blog. I’ve tried maybe 15-20 of her recipes and they’ve all been amazing, especially her desserts. They’re really simple too…so this pumpkin mousse is next on my list!!!.

    • That’s why I invited Helena to contribute to the site Gabriella!
      She’s the BOMB and we work very well together!
      I know you are going to love her pumpkin pie cheesecake mousse!

So... what's YOUR take on this?