This Low-Carb Pumpkin Mousse Pie recipe creates a creamy, sophisticated twist on the classic dessert. This recipe can work for low-carb, ketogenic, lc/hf, diabetic, Atkins, gluten-free, grain-free, or Banting diets.
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Okay, I know it’s still August. Maybe it’s a little early for pumpkin, but I’m thinking ahead.
Yeah, it’s summer. Yeah, it’s hot outside. In fact, it’s so hot that all I can think about is fall. I’m looking forward to brisk mornings, cooler temperatures and leaves falling. I crave the smell of those leaves and the fragrance of hot mulled cider at the market.
I am ready to wear bulky sweaters and tall boots. I long for finding my way through a corn maze, and searching for the very best pumpkin to carve. What I want the most right now is an end to these blistering hot days!
Yes, I am fed-up with summer! My mind keeps flirting with fall flavors. Of course, pumpkin is a flavor synonymous with autumn. I love the warm spicy flavor of pumpkin pie, but since the weather is still warm, I decided to create a chilled dessert.
So I developed this Low-Carb Pumpkin Mousse Pie. This pie embodies the flavors of autumn, but has a light fluffy texture. The no-bake pecan crust his a cinch to make in the food processor and goes perfectly with the filling.
This Low-Carb Pumpkin Mousse Pie makes a delicious dessert for fall or times when we wish it were fall. Of course, it’s perfect for ending a Thanksgiving meal. Enjoy!
-Annissa
Low-Carb Pumpkin Mousse Pie
This Low-Carb Pumpkin Mousse Pie recipe creates a creamy, sophisticated twist on the classic dessert. This recipe can work for low-carb, ketogenic, lc/hf, diabetic, Atkins, gluten-free, grain-free, or Banting diets.
Ingredients
For the pumpkin filling:
- coconut oil spray
- 1/2 cup cold water
- 1 packet unflavored gelatin
- 3/4 cup granulated stevia/erythritol blend
- 2 large eggs
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- 8 ounces cream cheese softened
For the crust:
- 1 1/2 cup pecan pieces
- 1 tablespoon granulated stevia/erythritol blend
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
For the whipped cream:
- 2 cups heavy whipping cream
- 2 tablespoons granulated stevia/erythritol blend
- 1 teaspoon vanilla extract
Instructions
Line a 9" round springform pan with parchment paper and spray with coconut oil spray
For the pumpkin filling:
Measure out water in a liquid measuring cup. Sprinkle gelatin on top and allow to stand for 5 minutes to allow the gelatin to "bloom".
In a medium saucepan, whisk together the granulated stevia/erythritol blend and eggs. Whisk in pumpkin.
Bring the pumpkin mixture just to a simmer. Remove from heat and whisk in gelatin mixture and pumpkin pie spice. Set aside.
In a medium bowl, blend cream cheese with a mixer until smooth. Slowly add the pumpkin mixture a few tablespoons at a time and blend until smooth between each addition. Refrigerate mixture for 45 minutes, stirring occasionally. In the meantime, prepare the crust.
For the crust:
Place pecans, granulated stevia/erythritol blend, butter, and vanilla extract in a food processor. Pulse a few times until the mixture appears mealy. Transfer mixture to the prepared pan and spread evenly in the bottom (but not the sides) of the pan. Press in with fingertips.
For the whipped cream:
When pumpkin mixture has chilled for about 40 minutes, prepare the whipped cream mixture. Place whipping cream and granulated stevia/erythritol blend into a medium bowl. Whip with a mixer until soft peaks form.
Add vanilla. Whip until stiff peaks from.
Putting it all together:
Gently fold 1/3 of the whipped cream mixture into the chilled pumpkin mixture to lighten. Gradually fold in the rest of the mixture.
Pour pumpkin mixture over the crust in the springform pan.
If desired, garnish with additional pecans.
- Cover and refrigerate at least 5 hours (preferably overnight) before serving.
To serve, loosen the edges of the pie by running a knife along the edge. I use a plastic knife for my non-stick pan to avoid damaging the coating. Open the locking mechanism on the side of the pan and slide the ring straight up off of the pie.
Recipe Notes
Serving size: 1/12th of the pie
Per serving:
Calories: 276
Fat (g): 27
Carbs (g): 5
Fiber (g): 2
Protein (g): 4
Net Carbs (g): 5
This sounds delicious! I know exactly how you feel, I am so ready for fall to be here, it’s so close I can taste it!! I’ll have to give this a try to help tide me over haha 🙂
We had a nice brisk morning here and I could almost taste fall in the air.
-Annissa
This looks delish, I am so excited for everything pumpkin. Can’t wait for fall to officially kick in.
This looks wonderful. It appears to have the creamy consistency of cheesecake. I love all things pumpkin this time of year so I know I will be making this!
Thanks!
-Annissa
This look so divine! It is super hot here too! This is just what I need to cool off!
Thanks!
-Annissa
My gelatin is in a can. How much would I use to equal one packet?
One packet is about 2 1/2 teaspoons of gelatin.
-Annissa
Hi, I am in the process of making your wonderful pie and the batter tastes delicious But it doesn’t seem have firmed up very well and is pretty soupy even though I did put in a full packet of gelatin. Is this normal? Or should I add more gelatin? I have not folded in the whip cream yet
Erin, My guess is that you didn’t chill it long enough. You need to chill the gelatin mixture for 45 minutes or so before adding the whipped cream.
-Annissa