Pumpkin Spiced Latte - Mousse

While some watch for changing tree leaves and cooler evenings as signs of autumn, others know fall by three words: pumpkin spice latte.  But why limit yourself to just the period from Halloween to Thanksgiving when you can enjoy the "pumpkinness" year round - and cold - and for dessert!!

I said this was a dessert - and it WILL be sugar free and low carb..  BUT, to paraphrase old maps "Thar be CALORIES here", so enjoy, but in moderation.  And a little IS enough.  It's RICH!!!


2 cups heavy cream
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
2 teaspoons instant decaf coffee

1 Tablespoon hot water
1 1.4 oz pkg Jell-0 Sugar Free Vanilla pudding and pie filling mix

2 Tablespoons pumpkin puree

In a large bowl mix the hot water and decaf instant coffee until dissolved.

Add remaining ingredients and whip vigorously with a fine whip or hand mixer for approximately 2 minutes until mixture thickens.

Refrigerate until serving

Cook's Notes:

• I recommend a modest dusting of pumpkin pie spice just before service.
• Great with a dollop of whipped cream and a sugar free ginger snap.
• Makes a perfect parfait
• It also makes an incredible filling for a "Gâteau Mille Crêpes" if you make my low carb pancake/crepes for a spectacular "crepe cake"

Pumpkin Custard

This desert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor without the crust. I like to make the custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. 


Pumpkin Custard 

Nutrition Facts 
Servings 6 

Amount Per Serving 
Calories 101 
Total Fat 6.3g 
Saturated Fat 3.5g 
Cholesterol 69mg 
Sodium 234mg 
Total Carbohydrates 7.3g 
Dietary Fiber 1.8g 
Sugars 2.5g 
Protein 3.7g 


1 can (15 ounces) solid-pack pumpkin 
2 eggs 
1 cup half-and-half cream 
2/3 cup Splenda Granular 
1-1/2 teaspoons pumpkin pie spice 
1/2 teaspoon salt 
1 Tbsp vanilla extract 
2 Tbsp Maple Syrup (sugar free if you have it) 


In a large bowl, combine all ingredients; beat until smooth. 
Pour into a greased 8 X 8 baking dish. 
Place inside a 13 x 9 baking pan; pour hot water around to a depth of 1 in. 
Bake, uncovered, at 350° for 60 minutes or until a knife inserted near the center comes out clean. 
Serve warm or chilled; top with whipped cream and cinnamon if desired. 

Store in the refrigerator. 

Cooks Notes: Custard should be firm. If the custard is watery run back into the oven and check again at 10 minute intervals. 
For a crunchy topping, Scatter top with pecans or slivered almonds for the last 30 minutes of baking time.

Pumpkin Pie Oatmeal

I'm an early riser so when the sun first peeks over the horizon my eyelids fly open.  The first thing that touches my lips (besides those of my cherished wife) is an Iced Decaf Mocha Latte protein shake, but a couple hours later I like a substantial high protein breakfast, usually a couple eggs, some meat (bacon, ham, sausage, chicken, marinated pork, steak. etc...) and a slice of whole grain toast.  

But once in a while I veer off my oft-trodden path and experiment with oatmeal.  I've found this to be one of my favorite indulgences.  Particularly when Fall begins to remind us that Summer is only PART of our year.


Pumpkin Pie Oatmeal

serves 1

1 cup milk (of choice, or water)
1/2 cup regular rolled oats
1/4 cup pumpkin puree
1/4 tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tsp Splenda Granular (or equivalent)
1/4 tsp molasses
pinch of salt


Bring milk (I use 1/2 cup almond milk and 1/2 cup water) to a boil, add oats, and reduce heat to medium. 
Wait two minutes, then stir in pumpkin puree.
Allow to reduce slightly
Add vanilla extract, pumpkin pie spice, Splenda, molasses, and a pinch of salt. Stir.

When you're pleased with the consistency of the oatmeal, transfer to a bowl. 
Add a splash of your milk of choice and any other additional toppings. I recommend chopped pistachios, pecans, walnuts or wheat germ.


Cook's Notes:
Add flax or chia seeds when you stir in the oatmeal.  I love the nutty flavor of flax in mine.
The molasses isn't necessary but it adds a "brown sugar" depth of flavor that leaves you with a "something's missing" if it's not there...
There's no reason you can't stir in a little Vanilla protein powder as well just before serving.