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Summer is over and fall is quickly moving in. I’m usually a little sad to see summer go, but for the first time ever, I’m ready for fall. It has been one long, busy and fun-filled summer, but now it’s time to relax, put on a warm sweater and some fuzzy boots and pumpkin spice everything!

I’m not your typical pumpkin spice fan girl, but I enjoy a slice of pumpkin pie on Thanksgiving, and it’s one of my husband’s favorites, so I set out to find a good low carb recipe.

This pumpkin cheesecake mousse does the trick, and if you put it on a low carb crust (I’m thinking crushed pecans and butter, maybe with a pinch of cinnamon) you might not be able to tell the difference. To top it off, it takes about five minutes to prepare (not counting the time it takes the cream cheese to soften).

You will need:

15 ounce can of pumpkin puree

2, 8-ounce blocks of cream cheese, softened

Sweetener to taste (I used about 1 cup of monk fruit sweetener)

2 tsp pumpkin spice*

2 cups heavy whipping cream

1 tsp vanilla

Pinch of salt

Directions: Mix pumpkin, cream cheese and sweetener until well blended. Add remaining ingredients and blend well (at a high speed for about 2-3 minutes). That’s it! You’re done! Enjoy! Or, if you can manage to wait, refrigerate for a bit to bring out the flavors a little more.

This is a large recipe, so feel free to halve it; I just like to use the whole can of pumpkin.

*I didn’t have pumpkin spice at home, so I made my own with cinnamon, ground ginger, cloves and nutmeg to save myself a trip to the store.