Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients

2 8oz packages cream cheese, room temperature

1 15oz can pumpkin puree

1½ cups heavy cream

1 pinch salt

2 tsp pumpkin pie spice

1 tsp liquid stevia, to taste (more for creamed coconut)

1 tsp vanilla extract

Creamed Coconut (we used Let’s Do... Organic)

Instructions:

In a blender, food processor or stand mixer blend cream cheese and pumpkin until smooth.

Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.

Taste and adjust sweetener to your liking if needed.

In a separate bowl whip up creamed coconut (about 2 mins) and add some stevia to taste.

Place mousse into individual ramekins and top with creamed coconut.

Keep chilled until served.