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.
Keto Pumpkin-Spice Mousse Tart with Chocolate-Almond Crust
Ingredients List
FOR THE TART
- 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
- 1 recipe Keto Chocolate-Almond Tart Crust (see below) or other 9-inch keto tart or pie crust
FOR THE CHOCOLATE-ALMOND TART 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
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
FOR THE TART
- 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 TART 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.
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Credits
RecipeEric Lundy
PhotographyErin Ng
7 reviews
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First of all, thank you so much to the other reviewers who pointed out that the amount of filling was not enough…so, I ended up making about 1.5 times the filling and I would say the recipe was a success.
Some additional modifications/tips:
1. Would reverse the instructions to make the crust first, because it has to cook and then cool before you can use it.
2. I would clarify that only the crust needs to be baked in the oven (just to avoid a mistake of baking the entire thing 🙂
3. As I mentioned above, when making the tart, I used 1.5x the amount of ingredients called for, but you could even go double if you want it to be at least as tall as the photo.
4. After baking the crust and letting it cool, I rotated it in place a little, just to loosen it up and prevent it from sticking to the bottom of the pan. You can also prevent the sticking by lining the bottom with parchment paper, but since the crust had butter in it and my pan is non-stick, my rust did not stick.
Just a tip: if the bottom of your tart pan (spring form pan) has a lip, then make sure that the lip is facing down, which will allow you to slide the tart off of it. In my case, I did not pay attention and with the lip of the bottom facing up, I could not remove the tart from the pan, so I had to serve it on the metal bottom. Parchment would have helped, but I believe that if the lip was facing down I should be able to slide it off.
Other than the above, I really liked this recipe and I plan on making it again, perhaps with slightly less cream cheese and more whipped heavy cream incorporated into the tart.
Thanks so much for the feedback and the suggested modifications and tips! We’re so happy that you liked the pumpkin tart 🙂
Unfortunately, my crust stuck to the bottom of the pan!
Next time use a parchment the size of the round bottom of pan
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??
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.
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?
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.
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.