Low Carb Pumpkin Cheesecake Mousse

Ingredients

1 cup cottage cheese
1/2 cup pumpkin purée
1/4 cup unsweetened almond milk
1 tbsp sugar-free instant butterscotch pudding mix
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon

Blend in blender until smooth. Place in serving bowls. Refrigerate 1 hour. Top with whipped cream & gingersnap cookie crumbles if desired.

🎃 This video originally aired on 09/16/2016 on FB.com/deliciouslydiabetic