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.
Line a 9" round springform pan with parchment paper and spray with coconut oil spray
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.
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.
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.
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.
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.
Serving size: 1/12th of the pie
Fat (g): 27
Carbs (g): 5
Fiber (g): 2
Protein (g): 4
Net Carbs (g): 5