What do you get when you combine a low carb chocolate crust with pumpkin mousse? You get this creamy decadent keto chocolate pumpkin mousse pie! Enjoy!
Anyone else think that “all things pumpkin” should be a year-round thing and not just for Autumn? This keto chocolate pumpkin mousse may just make you join that sentiment!😊Going keto doesn’t mean you have to give up on your favorite desserts and this pie is a great example of that. Using keto ingredients, you can make a creamy and delicious pumpkin mousse pie with a crust, and a chocolate one at that! I hope you enjoy this as much as my family does.
We must talk about the chocolate crust for this keto chocolate pumpkin mousse pie!
The crust for this pie will remind you of your favorite chocolate graham cracker crust in both taste and texture. Yet, this crust is keto and low carb. We use almond flour and keto granulated sugar to ensure this crust is delicious and keto. When making the crust, it’s important to press the crust firmly into the pie plate using either your hands or pressing with the bottom of a measuring cup. This will help to ensure your crust holds together. I love the taste a little added salt gives to this crust.
Can I really make the filling using only one bowl?
This mousse uses only one mixing bowl and comes out perfectly! There are many recipes calling for beating your whipping cream in one bowl, then beating your cream cheese mixture in another. Then you fold the whipping cream into the cream cheese mixture. With this pumpkin mousse, you don’t have to go to that much work! Simply beat the cream cheese, then add the pumpkin and beat again. Add the powdered sugar, pumpkin pie spice and salt and beat until combined. Lastly, add the heavy cream and extracts. I then beat the mixture until it’s creamy and combined. This only takes a minute or two. The result is a creamy and delicious filling that works perfectly with the chocolate crust.
What can I do with the extra mousse?
I purposefully created this recipe to use an entire can of pumpkin. You may find, as I do, that recipes calling for anything less than a can leaves you with leftover canned pumpkin that often goes to waste. So, this recipe will give you about a cup and a half or so of extra mousse once you’ve made your pie. Refrigerate the mousse if you don’t plan on eating it right away. You can serve it as is or top with keto whipped cream. It’s so easy to make keto whipped cream! Simply chill a medium mixing bowl and your beaters in the freezer for 15-20 minutes before using. Then beat a cup of heavy whipping cream with a couple tablespoons of your favorite keto powdered sugar substitute until stiff peaks form. You can add a little of your favorite extract flavor if desired!
Here are some additional creamy delicious keto desserts I think you’ll enjoy!
Awesome Keto Peanut Butter Pie
Keto No-Bake Lemon Cheesecake Bars
The Ultimate Keto No-Bake Cheesecake
Helpful Hints:
*Press your crust firmly into the pie plate using either your hands or pressing with the bottom of a measuring cup to help to ensure your crust holds together.
*You’ll have extra pumpkin mousse after you fill your pie. Enjoy!
Main Kitchen Equipment and Utensils:
- 9-inch pie plate
- Large mixing bowl
Splash of Encouragement:
***No one has seen God at any time. If we love one another, God abides in us, and His love has been perfected in us. 1 John 4:12***
Keto Chocolate Pumpkin Mousse Pie
What do you get when you combine a low carb chocolate crust with pumpkin mousse? You get this creamy decadent keto chocolate pumpkin mousse pie! Enjoy!
Ingredients
For the crust:
- 1¼ cups almond flour
- ⅓ cup granulated sugar substitute (Swerve)
- 2 tablespoons unsweetened cocoa powder
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 (15 ounce) can pumpkin
- 1¼ cups powdered sugar substitute (Swerve)
- 2 teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 1½ cups heavy cream
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
Instructions
For the crust:
1. In a small bowl, combine the almond flour, granulated sugar, cocoa powder, and salt. Stir until all ingredients are mixed together.
2. Add the melted butter and stir until combined.
3. Press crust mixture onto the bottom and up the sides of a 9 inch pie plate. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
4. Place crust in the freezer while you make the filling.
For the filling:
1. In a large bowl, using an electric mixer, beat softened cream cheese for 1 minute.
2. Add canned pumpkin and beat until creamy and smooth. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
3. Add powdered sugar, pumpkin pie spice, and salt. Beat until combined.
4. Add heavy cream, maple extract, and vanilla extract. Mix until mixture is combined and creamy.
5. Pour mixture onto prepared crust.
6. Cover and refrigerate 2-4 hours or overnight before serving.
Notes
This recipe uses 1 can of pumpkin which will leave you with a cup and a half or so of extra mousse. You can eat the extra mousse as is or top with some keto whipped cream for an extra special treat!
Nutrition Information:
Yield: 8 Serving Size: 1 pieceAmount Per Serving: Calories: 395Total Fat: 38gCholesterol: 119mgSodium: 289mgCarbohydrates: 10.5gNet Carbohydrates: 7gFiber: 3.5gProtein: 7.5g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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