How to cut and serve pie?

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.

How long will the mousse pie last?

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.

Keto Pumpkin Mousse Pie ⋆ Deb's Daily Dish

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

Units Scale

Crust

2 cups almond flour, sifted to remove any lumps
1/3 cup sugar substitute
1/4 teaspoon salt
1 teaspoon cinnamon
6 tablespoons unsalted butter, melted

Pumpkin Mousse

1 cup canned pure pumpkin puree' (not pumpkin pie filling)
4 ounces (1/2 block) cream cheese, softened
1/3 cup powdered sugar substitute
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar substitute
1 teaspoon vanilla

1 teaspoon cinnamon for topping

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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.