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Keto Pumpkin Mousse Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Deb Belsha
  • Prep Time: 20 minutes
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


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.


Units Scale


  • 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


Make the crust:

  1. Preheat oven to 350°F.
  2. Combine the crust ingredients and mix well.
  3. Spray a 9 inch pie dish with baking spray
  4. Press crust mixture onto the bottom and up the sides of the dish.
  5. Use your fingers or the bottom of a glass or measuring cup to press down to smooth the crust.
  6. Poke a few little hole with the tines of a fork on the bottom of crust.
  7. Bake for 10 minutes until golden brown. Remove crust to cool.

Pumpkin Mousse

  1. 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.
  2. 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 
  3. Gently fold and stir half the whipped cream into the mousse mixture to combine
  4. Pour into cooled crust and smooth top.  Spread the remaining whipped cream over the mousse and sprinkle with cinnamon.


*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.