This keto pumpkin mousse pie is a light and creamy alternative to traditional pumpkin pie. It has pumpkin, cream cheese and whipped cream blended together as a no bake filling for the sugar free almond crust. It is delicious and you will love how easy it is to add to to your Thanksgiving menu.
Why this recipe is just so good....
- It has all the familiar flavors of pumpkin pie with the puree and lots of warm spices.
- The texture is creamy and has a light and airy consistency from the whipped cream.
- No baking required for the filling. It goes together in about 10 minutes. The crust also only needs about 10 minutes in the oven.
- Another light and creamy pumpkin dessert to try is Pumpkin Curd Donuts.
Ingredient Notes
- This is an almond flour based crust with some cinnamon added for a nice compliment to the mousse.
- Pumpkin puree and spices give the mousse its traditional flavor. But the cream cheese and whipped cream lighten up the mousse.
- We are also using more whipped cream and a sprinkle of cinnamon to top the mousse. Some other ideas that would taste delicious would be a topping of crushed pecans or walnuts. Or you could drizzle on some sugar free caramel or chocolate syrup.
Step by Step Directions
- Preheat oven to 350°F. Combine crust ingredients, mixing well.
- Spray pie plate with non stick baking spray.
- Press crust mixture onto the bottom and up the sides of the plate. Push down evenly. You can use your fingers but also try the bottom of a glass or a measuring cup as well. Poke a few hole in the bottom with the tines of a fork. This prevents the bottom having air bubbles in the crust.
- Bake until golden brown, about 10 minutes. Let cool while making mousse.
- In a mixer, blend mousse ingredients for 1 minute. Scrape the bowl and blend for another minute.
- In another bowl, make the whipped cream topping.
- Fold half into the mousse mixture.
- Pour mousse into baked pie crust, smooth the top and add remaining whipped topping and cinnamon. Refrigerate until ready to serve.
FAQ & Baking Tips
Make sure to spray the bottom and sides of the pie plate before adding the crust. When serving, make two cuts in the pie for the first slice. Make a third cut which will give room for when you remove the first slice. Use a sharp pie server to help get underneath the crust. Cook's Illustrated
has a video for this technique.
You can make the mousse and whipped cream the day ahead of when you need it. Just store them separately in an airtight container in the refrigerator and spread the mousse and whipped cream on the pie crust right before serving.
It will stay fresh for another day in the refrigerator. Since the texture will change, it is not recommended to freeze the mousse pie.
- Whipped Cream-make sure you use a large enough bowl. The cream will double in size as you are whipping it. And don't over whip. You want the cream to just hold to the beaters but are not stiff like egg whites.
- For best results, use very cold heavy cream. Also, put the mixing bowl and beaters in the refrigerator for 15 minutes or so and the cream will whip up nicely.
Here are some other delicious pumpkin desserts to try:
If you tried this pie and enjoyed it, I'd love if you came back and gave a 5 star rating. This tells me what recipes you like and want to see more of. Thank you!!
Print
Keto Pumpkin Mousse Pie
- Prep Time: 20 minutes
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This keto pumpkin mousse pie is a light and creamy alternative to traditional pumpkin pie. It has pumpkin, cream cheese and whipped cream blended together as a no bake filling for the sugar free almond crust. It is delicious and you will love how easy it is to add to to your Thanksgiving menu.
Ingredients
Crust
- 2 cups almond flour, sifted to remove any lumps
- ⅓ cup sugar substitute
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
Pumpkin Mousse
- 1 cup canned pure pumpkin puree' (not pumpkin pie filling)
- 4 ounces (½ block) cream cheese, softened
- ⅓ cup powdered sugar substitute
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Whipped Cream
- 1 cup heavy cream
- ¼ cup powdered sugar substitute
- 1 teaspoon vanilla
- 1 teaspoon cinnamon for topping
Instructions
Make the crust:
- Preheat oven to 350°F.
- Combine the crust ingredients and mix well.
- Spray a 9 inch pie dish with baking spray
- Press crust mixture onto the bottom and up the sides of the dish.
- Use your fingers or the bottom of a glass or measuring cup to press down to smooth the crust.
- Poke a few little hole with the tines of a fork on the bottom of crust.
- Bake for 10 minutes until golden brown. Remove crust to cool.
Pumpkin Mousse
- In a mixer, blend all mousse ingredients for 1 minute. Scrape down the bowl and blend for 1 more minute. The mousse should be smooth without lumps.
- In another bowl, beat the powdered sweetener and heavy cream with a whisk attachment until the cream starts to thicken. Add the vanilla and beat another minute until cream stays on the whisk in soft
- Gently fold and stir half the whipped cream into the mousse mixture to combine
- Pour into cooled crust and smooth top. Spread the remaining whipped cream over the mousse and sprinkle with cinnamon.
Notes
*Use very cold heavy cream and refrigerate the beaters and bowl for creamy, fluffy whipped cream.
*You can make the mousse and whipped cream a day ahead. Store separately in an airtight container.
*Also make the crust ahead if you prefer. After it has cooled, cover with plastic wrap and store at room temperature.
*The leftovers will keep in the refrigerator for another day. Freezing is not recommended.
Keywords: whipped cream, Holiday dessert, no bake
Leave a Reply