Place all ingredients except for the cream into a bowl and whisk until smooth.
In a separate bowl, whip the cream until nice and thick.
Fold the cream into the pumpkin mix.
Scoop the mix into a piping bag and pipe into glass ramekins. (If necessary, cool in the fridge before piping).
3.6g net carbs per generous serving. Serving size is 100 grams. This dessert could easily be split between 6 people, making it 2.4g net carbs / 20.8g fat / 198 calories each.Because all my ingredients came straight from the fridge, my mousse did not need cooling before piping. If yours is soft, simply cool for 30 minutes before piping.Store in the fridge until serving. I topped the mousse with crumbled keto ginger cookies. Use 100% canned puree without any sweeteners or make your own by roasting or steaming pumpkin.In the UK, you can get canned pumpkin puree from Ocado and Waitrose all year round. Tesco, Sainsbury's and others carry it during autumn and winter. Stays fresh in the fridge for circa 3 days.