Pumpkin Mousse

Gluten-Free Vegetarian

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

2 tsp pumpkin pie spice

15 ounces pure 100% pumpkin puree

1 pint whipping cream

1/4 cup BBF Agave

2 tsp vanilla



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.