In a large mixing bowl whisk the pumpkin puree with 1/4 cup sweetener. Add vanilla, cinnamon, pumpkin pie spice, and nutmeg; whisk until well combined. Set aside.
In a separate bowl combine heavy cream with remaining sweetener; using an electric mixer, beat the mixture until soft peaks form.
Add the heavy cream mixture to the pumpkin mixture and, using a rubber spatula, gently fold the mixture until thoroughly incorporated.
Divide mousse evenly among small dessert bowls.
Place in the fridge for 1 hour.
Optionally, top with a dollop of whipped cream and a sprinkle of low carb granola.
Calories: 132 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 11 g | Saturated Fat: 7 g | Cholesterol: 41 mg | Sodium: 15 mg | Potassium: 168 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 11467 IU | Vitamin C: 3 mg | Calcium: 40 mg | Iron: 1 mg | Net Carbs: 5 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.