Frozen Pumpkin Mousse, Pumpkin Ice Cream, and Adult Pumpkin Milkshakes

So tonight I made a really simple pumpkin dessert that can be enjoyed several ways.

First, it can be enjoyed as a Frozen Pumpkin Mousse that takes about 3 minutes to make.

Second, if you have more time, you can throw it in the freezer for some Pumpkin Ice Cream.

Lastly, you can use the ice cream as a base for a delicious frozen Adult Pumpkin Milkshake.

The S/C Value for 1/4 of the recipe below is a 3/1, with 10 grams of carbs and almost 3 grams of fiber!!

Frozen Pumpkin Mousse
serves 4

1 1/2 c. canned pumpkin, frozen (I froze mine in a ziplock bag, but you could also use an ice cube tray)
2/3 c. heavy whipping cream
1/2 tsp. vanilla
2 Tbsp. xylitol (I powdered this in my coffee grinder first)
1/8 tsp. stevia (add more to taste)
1/4 tsp. cinnamon

In a blender, blend all ingredients together until thick and smooth, stirring several times if necessary. 

Serve in a bowl, as frozen Pumpkin Mousse, with a dollop of whipped cream and a sprinkle of cinnamon

Pumpkin Ice Cream
Make recipe for Pumpkin Mousse above.  You may want to add additional stevia, as the ice cream will be less sweet when frozen.
Add 1 tsp. of hard alcohol and blend (I used vanilla vodka).

Pour into a bowl with a tight closing lid.  Freeze for several hours until firm.

The alcohol added to the Ice Cream will keep it scoopable after freezing.

Adult Pumpkin Milkshakes

Serves 1

Make the Pumpkin Ice Cream recipe, as listed above.

In a blender, put 2-3 scoops of the ice cream, 1 1/2 ounces of vanilla vodka, and a spash of milk substitute (So Delicious coconut milk, almond milk, etc.)


Blend until smooth.


Pour into a tall glass and serve with a straw and a dollop of whipped cream.


Enjoy!

Pumpkin Oatmeal

This is a great fall breakfast! The oatmeal is filling and the pumpkin and spices remind you of a sinful dessert.  It is easy to make and only takes about 5-10 minutes to prepare.



The S/C Value for the oatmeal (without any syrup if you choose to add it) is 1/2. 

Pumpkin Oatmeal

 Serves 1


1/2 of "milk" (I used So Delicious coconut milk, but almond milk could probably also be used.)
1 Tbsp. heavy cream

1/4 c. pumpkin, canned
1/4 tsp. cinnamon or pumpkin pie spice
1/2 c. old fashioned rolled oats
1 small pinch of xantham gum (to thicken). (You could skip this if you don't have xantham gum; it may just be thinner oatmeal)

1 pinch of stevia (I use NuNatural brand, which tastes the best), to taste.  You could probably also use a packet of truvia or any other sweetener.


In a small saucepan, combine milk, cream, pumpkin, and spices.  Bring to a boil.  Add oatmeal and lower temperature to simmer.  When oatmeal is soft (after about 3 minutes), add xantham gum and stir.  Once thickened, remove from heat.


Serve it as is or with a small amount of Jospeh's Sugar Free Maple Syrup.


Enjoy!