Whip the heavy cream until stiff peaks form. Transfer to a separate bowl.
Whip the cream cheese and sweetener until light and fluffy. Mix in the pumpkin puree and pumpkin spice. Add ⅓ of the whipped cream and mix well.
Slowly fold in the remaining whipped cream. Spoon or pipe into small serving bowls.
Nutrition: The nutrition facts are for one serving. This recipe makes 4 servings, with 5 net carbs per serving.To Store: keep the pumpkin mousse in the fridge for up to 5 days. To Freeze: place the mousse in a freezer-safe container for up to 2 months. It is similar to ice cream if eaten when frozen. Notes on Sweeteners:This recipe works best with a finely ground 1:1 sweetener such as Swerve or another powdered erythritol.