Step 1

In a large mixing bowl whisk the pumpkin puree with 1/4 cup sweetener. Add vanilla, cinnamon, pumpkin pie spice, and nutmeg; whisk until well combined. Set aside.

Step 2

In a separate bowl combine heavy cream with remaining sweetener; using an electric mixer, beat the mixture until soft peaks form.

Step 3

Add the heavy cream mixture to the pumpkin mixture and, using a rubber spatula, gently fold the mixture until thoroughly incorporated.

Step 4

Divide mousse evenly among small dessert bowls.

Step 5

Place in the fridge for 1 hour.

Step 6

Optionally, top with a dollop of whipped cream and a sprinkle of low carb granola.

Step 7

Serve.