Keto Pumpkin Spice Mousse Pie

It’s fall and as we all know….everything is pumpkin spice! We dare you to make this for your Fall holiday party and don’t tell anyone that it is sugar and grain-free….they will never know! Thanks to ketomojo for another awesome recipe!

Ingredients List

FOR THE PIE FILLING

• 8 oz cream cheese, softened to room temperature

• 1/4 cup plus 2 Tbsp Lakanto sugar-free powdered monkfruit sweetener or other sugar-free powdered sugar substitute, sifted, divided

• 1/2 cup pumpkin puree

• 1½ tsp pumpkin pie spice, plus more for sprinkling

• 1½ tsp vanilla extract, divided

• 1 cup heavy cream, divided

FOR THE CHOCOLATE-ALMOND PIE CRUST

• 3/4 cup raw almonds

• 1/4 cup coconut flour

• 1/4 cup swerve granulated sugar free sweetener or other granulated keto sweetener

• 1/4 cup cocoa powder

• 1/8 tsp salt

• 2 Tbsp butter, softened

• 1 Tbsp cold water

Instructions

FOR THE PIE FILLING

• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and 1/4 cup of the powdered sweetener. Beat on low speed for 2 minutes. Add the pumpkin puree, pumpkin pie spice, and 1 teaspoon of the vanilla. Beat on low speed until incorporated, scraping down the sides of the bowl once or twice, about 1 minute. With the mixer on low, slowly add 1/2 cup of the heavy cream. Beat just until incorporated and fluffy, about 2 minutes. Do not overbeat. Spoon the pumpkin mousse into the prepared tart crust, smooth it out evenly with a spatula, and chill for 1 hour.

• In the bowl of a clean stand mixer fitted with the whisk attachment, whip the remaining 1/2 cup of heavy cream, 2 tablespoons of powdered sweetener, and 1/2 teaspoon vanilla until soft peaks form; do not overbeat. Spoon the whipped cream over the chilled pumpkin mousse in decorative dollops. Finish with a sprinkle of pumpkin spice. Chill for at least 1 hour. Serve.

FOR THE CHOCOLATE-ALMOND PIE CRUST

• Preheat oven to 375°F (190°C). In the bowl of a food processor fitted with the steel blade, place the almonds, coconut flour, sweetener, cocoa powder, and salt. Pulse until the almonds are medium-fine, like coarse cornmeal, and there are still visible bits of the almonds. Add the butter and pulse until the mixture starts to clump, 6 to 8 pulses. Sprinkle 1 tablespoon of cold water over the mixture and pulse a few more times until it mixes together.

• Remove the dough to a 9-inch tart pan with a removable bottom. Press the crust evenly outward working it up the sides. The crust should be about 1/4 inch thick. You can use a flat-bottomed metal dry measuring cup to help even the crust out and get it evenly into the corners.

• Place the tart pan on a rimmed baking sheet and bake in the oven on the middle rack until dry and set, 18 to 20 minutes. Set aside to cool.