Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 teaspoons pumpkin pie spice
- 1 can (15 ounces) pumpkin puree
- 1 1/2 cups heavy cream
- 12 packets sugar substitute
- 2 teaspoons vanilla extract
- =
Directions
1. In small bowl sprinkle gelatin over water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1 to 2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes until gelatin melts. Remove from heat; cool to room temperature.
2. Place pumpkin puree in a large bowl, mash with a fork to loosen. In large bowl, with an electric mixer on high, beat cream, sugar substitute, and vanilla until soft peaks form. With a rubber spatula, slowly fold in cooled gelatin mixture. In three additions, gently fold whipped cream mixture into pumpkin puree. Divide mousse into 8 dessert glasses. Chill 2 hours.