A low carb chocolate crust and a smooth pumpkin mousse filling come together in this rich and creamy keto chocolate pumpkin mousse pie. It is a satisfying dessert with the cozy flavor of pumpkin, the depth of cocoa, and a light mousse texture that makes every slice feel special.
If you love pumpkin desserts, this keto pumpkin mousse pie is a recipe worth keeping close. Pumpkin may be especially popular in autumn, but its warm, comforting flavor can be enjoyed any time of year. This dessert is proof that following a keto or low carb way of eating does not mean giving up creamy pies, chocolate crusts, or holiday-style treats.
This keto chocolate pumpkin mousse pie is made with simple low carb ingredients and a no-bake style crust that chills while the filling is prepared. The filling is smooth, lightly spiced, and pleasantly sweet, while the chocolate crust adds a rich contrast that works beautifully with the pumpkin. It is an easy dessert to prepare ahead of time because the pie needs to chill before serving, making it a convenient option for gatherings, family dinners, or whenever you want a make-ahead keto dessert.
We must talk about the chocolate crust for this keto chocolate pumpkin mousse pie!
The chocolate crust is one of the best parts of this pie. It has the flavor and texture of a chocolate graham cracker crust, but it is made with keto-friendly ingredients. Almond flour gives the crust structure, unsweetened cocoa powder brings the chocolate flavor, and a granulated sugar substitute adds sweetness without using regular sugar. A small amount of salt helps balance the sweetness and makes the cocoa flavor stand out even more.
When making the crust, take your time pressing it into the pie plate. This step matters because a firmly packed crust holds together much better once the pie is sliced. You can use your hands, or you can press the mixture down with the bottom of a measuring cup to create an even, compact layer across the bottom and up the sides of the pie plate. After the crust is pressed into place, it goes into the freezer while the pumpkin mousse filling is made. This helps the crust set and gives it a better texture before the filling is added.
Can I really make the filling using only one bowl?
Yes, this pumpkin mousse filling can be made in one mixing bowl. Many mousse-style recipes ask you to whip the cream in one bowl, beat the cream cheese mixture in another, and then fold everything together. This recipe keeps the process simpler while still creating a creamy, smooth filling.
Start by beating softened cream cheese until it is smooth. Then add the canned pumpkin and beat again until the mixture is creamy. Scraping down the sides and bottom of the bowl helps make sure everything is evenly combined. Next, add the powdered sugar substitute, pumpkin pie spice, and salt. Once those ingredients are mixed in, add the heavy cream, maple extract, and vanilla extract. Beat the mixture until it is creamy and fully combined.
The result is a light, flavorful keto pumpkin mousse that pairs perfectly with the chocolate crust. The maple and vanilla extracts add extra warmth and sweetness, while the pumpkin pie spice brings the classic flavor people expect from a pumpkin dessert. Once the filling is ready, pour it into the prepared crust, cover the pie, and refrigerate it until it is set.
What can I do with the extra mousse?
This recipe is designed to use a full can of pumpkin. That is helpful because recipes that use only part of a can often leave you with leftover pumpkin that may not get used. Since this filling uses the whole can, you will likely have about a cup and a half of extra mousse after filling the pie.
The extra mousse is a bonus treat. You can refrigerate it and enjoy it later on its own, or serve it with keto whipped cream. To make keto whipped cream, chill a medium mixing bowl and beaters in the freezer for 15 to 20 minutes. Then beat one cup of heavy whipping cream with a couple of tablespoons of your favorite keto powdered sugar substitute until stiff peaks form. If you like, you can add a small amount of extract for extra flavor.
The extra pumpkin mousse can be served in small bowls or dessert cups. It is creamy enough to feel like a dessert by itself and has the same pumpkin spice flavor as the pie filling. If you are preparing the pie ahead of time, simply keep the extra mousse covered in the refrigerator until you are ready to enjoy it.
Here are some additional creamy delicious keto desserts I think you’ll enjoy!
Awesome Keto Peanut Butter Pie
Keto No-Bake Lemon Cheesecake Bars
Quick Keto Chocolate Mousse
The Ultimate Keto No-Bake Cheesecake
Helpful Hints:
Press the chocolate crust firmly into the pie plate using your hands or the bottom of a measuring cup. A tightly packed crust is easier to slice and helps the pie hold its shape.
You will have extra pumpkin mousse after filling the pie. Keep it refrigerated and enjoy it as a separate low carb dessert.
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
8 Servings
30 minutes
2 hours
2 hours 30 minutes
This keto chocolate pumpkin mousse pie combines a low carb cocoa crust with a creamy pumpkin mousse filling. It is rich, smooth, and full of classic pumpkin spice flavor.
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:
- In a small bowl, combine the almond flour, granulated sugar substitute, cocoa powder, and salt. Stir until the dry ingredients are evenly mixed.
- Add the melted butter and stir until the crust mixture is fully combined.
- Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Pack it firmly into an even layer using your hands or the bottom of a measuring cup.
- Place the crust in the freezer while you prepare the pumpkin mousse filling.
For the filling:
- In a large bowl, use an electric mixer to beat the softened cream cheese for 1 minute.
- Add the canned pumpkin and beat until the mixture is creamy and smooth. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Add the powdered sugar substitute, pumpkin pie spice, and salt. Beat until combined.
- Add the heavy cream, maple extract, and vanilla extract. Mix until the filling is creamy and fully blended.
- Pour the pumpkin mousse filling into the prepared chocolate crust.
- Cover and refrigerate for 2 to 4 hours, or overnight, before serving.
Notes
This recipe uses one full can of pumpkin, which means you will have about a cup and a half of extra mousse after filling the pie. Enjoy the extra mousse as it is, or top it with keto whipped cream for an additional treat.
Nutrition Information:
Yield: 8
Serving Size: 1 piece
Amount Per Serving:
Calories: 395
Total Fat: 38g
Cholesterol: 119mg
Sodium: 289mg
Carbohydrates: 10.5g
Net Carbohydrates: 7g
Fiber: 3.5g
Protein: 7.5g
Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, cannot be guaranteed, and should be considered estimates only. Values may differ according to the 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. Net carbs are total carbs minus fiber.