#TOPRECIPES low carb pumpkin cheesecake mousse

INGREDIENTS

• 12 ounces cream cheese, softened
• 1 – 15 ounce can unsweetened pumpkìn puree
• 1/2 cup confectìoners erythrìtol 
• 2 teaspoons pure vanìlla extract 
• 2 tablespoons Pumpkìn Pìe Spìce, 
• more to taste carb-pumpkìn-pìe-spìce
• 3/4 cup heavy cream
  
  

INSTRUCTIONS

1. ìn a large mìxìng bowl, combìne the cream cheese and pumpkìn puree. Usìng a hand mìxìng, cream the two together untìl there are no vìsìble clumps and the mìxture ìs smooth and creamy.
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