Pumpkin Cheesecake Mousse Dessert

Pumpkin. Cheesecake. Mousse.

Put it together and you have a creamy, rich pumpkin cheesecake mousse dessert.

Have any words sounded so good together? How about ‘sugar-free’ and ‘dessert’? Wait! Wait. Let’s put them all together: Creamy and rich pumpkin cheesecake mousse dessert – it’s even sugar-free!

Ahh…that sounds better – and the taste is out of this world!

Fall always brings to mind bright orange pumpkins, colorful fall leaves, and a crisp jaunt to the air. It makes you kinda sad that most pumpkin recipes are reserved for a short time each year. It’s delicious recipes like this one that makes me say, “bring on the pumpkin” whether rain, snow, sleet, or hail! Why wait for fall? (If you’re craving even more pumpkin, try our Sourdough Pumpkin Waffles, Gluten-Free Pumpkin Waffles, and Sourdough Pumpkin Bread.)

If you agree, give me three cheers! Or. . .at least print this recipe and try it yourself. 🙂

Recipe from The Sweeter Side of Candida

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Pumpkified Cheesecake Mousse Dessert

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

This rich, creamy pumpkin cheesecake mousse dessert is perfect for fall! It's sugar and gluten-free, so it's safe to eat on a candida diet (as long as it's an occasional treat because of the pumpkin).

Course: Dessert

Cuisine: American

Servings: 4

Calories: 474 kcal

Ingredients

• 2 tablespoons chia seeds
• 1/2 cup xylitol granules (+1 Tablespoon)
• 15 ounces can pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/2 cup almond milk (or other substitute) (+1 Tablespoon)
• 8 ounces cream cheese, softened
• 8 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 pinch Himalayan salt
• stevia (to taste)
• pecans (optional - for topping)

Directions

1. Grind chia seeds and xylitol in a small coffee grinder or high powered blender until a very fine powder.
2. In a medium mixing bowl, combine ground chia seeds and xylitol with all the other ingredients, except for the stevia and pecans. Blend well.
3. Add stevia to taste - a little at a time.
4. Refrigerate about 1 hour. Garnish with pecans before serving.
5. Store in the refrigerator.

Recipe Notes

This would also work really well as a pie filling or a filling for bars with an almond flour crust. . .

The Sweeter Side of Candida

You can find this and more sugar-free, gluten-free recipes in The Sweeter Side of Candida – a candida safe cookbook filled with over 70 delicious desserts! Your sweet-tooth (and your waist-line) will thank you!

Paula Miller, CHS, Metabolic Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues, including candida and Lyme disease, has created a passion to take care of the bodies God's given us. My husband Travis and I are now free of the candida overgrowth that once caused bloating, brain fog, joint pain, and much more. I love helping clients from around the world to do the same with our Kicking Candida Program. Join our community on Facebook and via weekly newsletter where I share recipes, articles, and insight on living healthy.