Keto Pumpkin-Spice Mousse Tart with Chocolate-Almond Crust

Move over pumpkin pie, this lush yet light dessert has a cookie-like chocolatey crust and fragrant autumnal aromas. The pumpkin filling can also be served on its own, spooned into small bowls or stemmed glasses for a more elegant presentation. Note: this recipe calls for a tart crust, so either prepare the recipe below, Keto Chocolate-Almond Tart Crust recipe beforehand, or use another keto-friendly pie shell.
Serves 12 One Serving: 1 slice - including crust

Ingredients List



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  • 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.


  • 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.

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RecipeEric Lundy

PhotographyErin Ng

6 reviews

  1. 3 stars
    Unfortunately, my crust stuck to the bottom of the pan!

    • Next time use a parchment the size of the round bottom of pan

  2. The picture of the tart was definitely deceiving – the mousse was less than half than how it was pictured and I used the correct size spring form pan. It tasted Ok but think I would double the mousse recipe and maybe add a little more pumpkin purée if I make it again??

  3. 3 stars
    Thought the crust was easy and tasty. Not wild about the filling. Next time I would make a chocolate (keto) mousse for filling: Whipped heavy cream, 1-2 TBLS unsweetened cocoa, 1/4 tsp cinnamon, Lakanto monk fruit (keto friendly) sweetener to taste.

  4. 5 stars
    This is great, but mine did NOT add up to only 7 total and 3 net carbs. That was massively disappointing. Otherwise really, really good.

    • Some brands have different carbs and calories, can you let us know where you found the difference?

  5. 5 stars
    So I started thinking about my Thanksgiving menu and remembered that I made this pie last year and it was to die for! I brought it to a gathering of non-keto family and friends and it was a big hit. You would never think of it as a keto dessert. I’m making again this year for sure.

  6. 5 stars
    I don’t love the idea of mousse or pumpkins spice, but when a friend made this for me over the holidays, I changed my mind. This dessert is EVERYTHING.


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