Calories: 304 Proteins: 3 Carbs: 31 Fibers: 1 Fats: 19 Serves: 8 Total time: 15M
8 ounces cream cheese softened
1/2 cup BBF Agave
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2 tsp pumpkin pie spice
15 ounces pure 100% pumpkin puree
1 pint whipping cream
1/4 cup BBF Agave
2 tsp vanilla
TOPPINGS:
cinnamon
candied pecans
In a medium-size bowl, whip together the cream cheese, BBF Agave, and pumpkin pie spice until light and fluffy and completely blended. Add the pumpkin puree and mix until combined. In a separate bowl, whip together the whipped cream, BBF Agave, and vanilla extract until it becomes thick and medium peaks form. Fold together about ¾ of the whipped topping with the pumpkin cheesecake mixture until completely mixed in. Spoon the mousse into individual cups. Use the remaining ¼ of the whipped topping to top the mousse. Then sprinkle on cinnamon or candied pecans.
