Pumpkin Mousse-Keto

In a mixing bowl and using a hand blender, mix the cream cheese and unsweetened pumpkin puree together until smooth with no lumps.

Mix in the confectioners erythritol, vanilla and pumpkin pie spice. Mix well.

Refrigerate for 1 hour before serving. Top with the keto whipped cream.

For the whipped topping, put all ingredients in a mixing bowl and whip using a hand mixer until the peak forms to your liking.

Top pumpkin mousse with the whipped topping and sprinkle a little pumpkin spice on top.