Friends FurEver: Pumpkin cheesecake mousse

October 27, 2017

Friendly Fill-Ins and Shopping Around the World

We're pawticipating in Friendly Fill-ins sponsored by McGuffy's Reader and 15 and Meowing.

1. I would like to interview Pope Benedict XVI. Bill and I saw him when we went to Rome__.

2. I would like to be interviewed by _EEEK....I don' think I would like to be interviewed at ALL!_.

3. Halloween night was always fun because Bill would dress up in his horses head with his recording of a horse. The kids loved it! .

4. Once Halloween is over, People seem to skip over Thanksgiving and go right to Christmas. .

Today is also Shopping Around the world with our pal Bacon from PigLove

From Bacon's Blog:

This month and next month Shopping Around the World is being hosted by my brother Phenny (thanks bro).

This month brother Phenny is asking for:

PUMPKINS

or squashes or gourd…anything from the cucurbita furmily goes…you can make a cake, soup, snack… whatever you like…

and the day for shopping around the world hop is: FRIDAY OCTOBER 27th

grab your shopping cart, buy a pumpkin and share the prices of the things you used and the recipe of your pumpkin-dish

Low Carb Pumpkin Cheesecake Mousse

Not Mom's photo

Ingredients

16 ounces cream cheese room temp
15 ounce canned pumpkin not pumpkin pie filling
2 cups heavy cream
1/4 tsp salt
2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves
1-2 teaspoons Pumpkin Spice SF syrup or sweetener of choice
1 teaspoon vanilla extract

Instructions

In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
Taste and adjust sweetener to your liking if needed.
Pipe into serving glasses and top with cacao nibs or brown sugar sub . Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!
Keep refrigerated until ready to serve.