Meet the pumpkin dessert unlike anything else! With a no-bake “graham cracker” crust, pumpkin pie mousse, and homemade whipped cream with pumpkin pie spice to top it off, you’ll want to make these individual cups all fall… and maybe all year round, too!
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Keto Pumpkin Pie Mousse Cups
Do you ever try a recipe so delicious that you immediately make a second batch because you know you won’t be able to get enough?
Yeah. These Keto pumpkin mousse pie cups are THAT GOOD.
If you’ve been following my recipes, you know how much I love making desserts with pumpkin. Well, this recipe just took pumpkin desserts to a whole new level!
The cinnamon “graham cracker” crust is a perfect match for the creamy pumpkin mousse. One bite and you’ll fall in love with the way these flavors compliment each other.
Plus, they’re a perfect single-serving size for adults AND kiddos!
Is Pumpkin Keto?
Yes, pumpkin is Keto-friendly!
1 cup of pumpkin puree is 12 net carbs, and this recipe only calls for two tablespoons. So 1.5 net carbs from pumpkin in the ENTIRE recipe for pumpkin mousse pie cups.
Safe to say that pumpkin is both a delicious ingredient AND Keto-approved!
Looking for other ways to use pumpkin in Keto desserts? Make sure you check out my Pumpkin Bars, they’re a big hit with the Keto community!
Can I Make The Pumpkin Mousse Layer All By Itself?
In fact, the pumpkin mousse layer comes straight from my Pumpkin Pudding recipe.
What a great way to use up more pumpkin puree!
AND if you are looking for other single serve pumpkin inspired treats, make sure to check out this pumpkin spice keto mug cake!
How Do I Store Pumpkin Pie Mousse?
If you prepare these in mason jars according to the directions, storage is super easy! Just pop the lid onto the jar and store in the fridge.
These should last 3-4 days (unless you’re in my house, in which case, they will be long eaten before then!)
How To Make Keto Pumpkin Pie Mousse Cups
We’ll start with the crust layer.
Gather five 4-ounce mason jars.
In a medium bowl, mix the dry ingredients together until well combined. Add the butter and continue mixing with a spatula. Fold and press to work out all of the chunks until everything is nicely combined.
Split the crust into five servings and press one serving down into the bottom of each mason jar. Set aside.
Next, let’s whip up the pumpkin mousse filling.
Add 2 egg yolks to a small bowl, beat, and set aside.
In a medium saucepan, warm heavy whipping cream over medium heat until hot.
In a small bowl, mix together the monkfruit, almond flour, pumpkin pie spice, salt, and xanthan gum.
Once the heavy whipping cream mixture is hot, add the monkfruit mixture. Continue stirring until the sauce begins to thicken. This will take about 3-4 minutes depending on the heat. It will start to lightly bubble, which is perfect. Keep stirring until it gets slightly thicker.
To temper the egg yolks, pour a small amount of the hot mixture into your bowl with the two beaten eggs. Mix it quickly, then add it back into hot mixture.
Next, add the pumpkin puree and keep stirring for another few minutes as the sauce continues to thicken. You want it to be thick enough that you can make a path with the spatula.
Remove the mixture from heat and add evenly to each mason jar.
Put jars in the fridge or freezer for 10 minutes to cool.
Once the pumpkin pie mousse cups have cooled, top with my Whipping cream and sprinkle with optional extra pumpkin pie spice.
Serve cold and enjoy!
Other Pumpkin Recipes From The Keto Option That You Might Like
- 1 cup toasted almond flour
- 4 tablespoons butter, melted
- 3 tablespoons powdered low carb sweetener (I get Lakanto monkfruit and then powder it myself)
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 4 drops liquid stevia
Pumpkin Mousse Filling
- 1 cup heavy whipping cream
- 2 tablespoons low carb sweetener (I use Lakanto monkfruit)
- 1 tablespoon almond flour
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon Pink Himalayan sea salt
- 1/8 teaspoon xanthan gum
- 2 egg yolks, beaten
- 2 tablespoons pumpkin puree
- Homemade Whipping Cream (recipe cut in half)!
- (optional) pumpkin pie spice to sprinkle on top
- Get your 5 mason jars, 4 ounces each, out and ready.
- In a medium bowl, mix dry ingredients together until well combined.
- Add butter and continue mixing with a spatula.
- Fold and press to get all chunks out until nicely combined.
- Split crust into 5 and press down into the bottom of each mason jar.
- Set aside.
Pumpkin Mousse Filling
- Add 2 egg yolks to a small bowl, beat, and set aside.
- In a medium saucepan, warm heavy whipping cream over medium heat until hot.
- In a small bowl, mix monkfruit, almond flour, pumpkin pie spice, salt, and xanthan gum.
- Once the heavy whipping cream mixture is hot, add monkfruit mixture.
- Continue stirring until sauce begins to thicken. This will take about 3-4 minutes depending on the heat. It will start to lightly bubble and that is perfect. Keep stirring until slightly thicker.
- Temper egg yolks: Pour a small amount of hot mixture into egg bowl. Mix quickly and add back into hot mixture.
- Add pumpkin puree.
- Continue stirring for another few minutes as sauce thickens even more.
- Remove from heat and add evenly to each mason jar.
- Put jars in the fridge or freezer for 10 minutes to cool.
- Top with Whipping Cream
- Finally, sprinkled optional pumpkin pie spice.
- Keep cold and enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 433 Total Fat: 42g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 159mg Sodium: 129mg Carbohydrates: 11g Net Carbohydrates: 7g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 8g