Low Carb Pumpkin Cheesecake Mousse

Ingredients

• 2- 8 ounces packages cream cheese
• 1- 15 ounce can pure pumpkin puree ( not pumpkin pie filling)
• 2 cups heavy cream
• pinch salt
• 2 teaspoons pumpkin pie spice
• 1-2 teaspoons vanilla liquid stevia or to taste
• 1 teaspoon vanilla extract

Instructions

1. In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
3. Taste and adjust sweetener to your liking if needed.
4. Pipe into serving glasses and top with cacao nibs if desired.
5. Keep refrigerated until ready to serve.

From: http://www.sugarfreemom.com/recipes/low-carb-pumpkin-cheesecake-mousse/