Pumpkin Mousse

From the Atkins website (original online), this low-carb dessert looks decadent but has only 5 carbs. Changing the heavy cream to a lighter, low-fat version would help keep the fat a bit lower—though as is, the recipe only has 17 grams of fat. Looks like a wonderful addition to the autumn recipes!


  • 1 tablespoon unflavored gelatin (1 packet)
  • ¼ cup cold water
  • 2 teaspoons pumpkin pie spice blend
  • 15 ounces pumpkin purée (not pumpkin pie mix)
  • 1½ cup heavy cream
  • 12 packets granular sugar substitute (sucralose)
  • 2 teaspoons vanilla extract


  1. In small bowl, sprinkle gelatin over water, let sit 5 minutes until gelatin softens.
  2. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1–2 minutes until fragrant, stirring frequently.
  3. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts.
  4. Remove from heat; cool to room temperature.
  5. Place pumpkin purée in a large bowl, mash well with a fork.
  6. In large bowl, with an electric mixer on high, beat cream, sugar substitute and vanilla until soft peaks form.
  7. With a rubber spatula, slowly fold in cooled gelatin mixture.
  8. In three additions, gently fold whipped cream mixture into pumpkin purée.
  9. Divide mousse into 8 dessert glasses. Chill 2 hours.