Tips low carb pumpkin cheesecake mousse

  • 12 ounces cream cheese, softened
  • 1 – 15 ounce can unsweetened pumpkìn puree
  • 1/2 cup confectìoners erythrìtol 
  • 2 teaspoons pure vanìlla extract 
  • 2 tablespoons Pumpkìn Pìe Spìce, 
  • more to taste carb-pumpkìn-pìe-spìce
  • 3/4 cup heavy cream


  1. ìn a large mìxìng bowl, combìne the cream cheese and pumpkìn puree. Usìng a hand mìxìng, cream the two together untìl there are no vìsìble clumps and the mìxture ìs smooth and creamy.

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  3. See / visit original recipe 👩~🍳 =====>>CLICK HERE.............

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