Pumpkin Mousse Pie || Low Carb, Gluten Free, THM

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Easy Pumpkin Mousse Pie

Pumpkin Mousse Pie

The other day I was craving something sweet and pumpkin, specifically a pumpkin pie, but I didn’t want to spend all that time going through the steps it takes to make a traditional pie. So I came up with an idea for this easy Pumpkin Mousse Pie. It is like one of those creamy “no-bake” pies and it is was so good. Well, technically you do bake the crust but that only takes about 20 minutes and then no more baking. How great is that?

I chose to do a “press in” crust because this girl didn’t have the time or the “want to” honestly, to mix up a crust, let it chill, and then roll it out. Those rolled pie crusts are delicious and I have another pie recipe coming up soon that may use that type of crust for, but sometimes you just need something easier and quicker.

This Pumpkin Mousse Pie turned out great and I look forward to making it again. It was easier than most pies to assemble, very tasty, and it didn’t take up my whole morning. Having more time that morning meant I had some time to slow down and enjoy an extra cup of coffee and play Legos with my son. That’s was my favorite part of this pie and of my day!

Pumpkin Mousse Pie || Low Carb, Sugar Free, Trim Healthy Mama, Gluten Free Pie


Making The Pie

The buttery almond flour crust worked fantastic for this pie.  I wondered if I would regret not taking the time to make my usual low carb pie crust recipes used in my Chocolate Custard Pie or my Coconut “Buttermilk” Pie, but I didn’t. This crust was amazing, and I am not sure my hubby and son could tell it wasn’t my usual. In fact, I don’t think I could tell a difference really.

The crust couldn’t be simpler.  The process for the crust is just adding your ingredients to a mixing bowl and mixing it well before pressing the nutty mixture into the pie plate. It holds together nicely when being sliced and served, so I think I will be using this type of crust a lot more in the future since it is such a time saver.  So simple that anyone can do that in no time flat!

Since the crust is the only part of this pie that bakes the filling can be whipped up quickly while the crust is baking. The filling is creamy, rich, and delicious. The most time-consuming part of the filling is whipping the cream up and that doesn’t even take 5 minutes!

Once you have your cream whipped into stiff peaks in your mixing bowl you only have to fold in the pumpkin mixture and fill your crust once it has cooled completely. The pie needs about an hour in the fridge to set but like any other sugar-free and low carb treat the longer it is in the fridge the better it will get! It was yummy that day, but the next day it was amazing!

Next time…

If I had to go back now and change one thing about this Pumpkin Mousse Pie I think I would have added a few nuts to the top of it for a little crunch. With the creamy filling and the whipped cream on top, it is all the same smooth texture, not that it is a bad thing, but I think next time I will add some toasted pecans. Hmm, I may need to bake another one today so I can test it for you guys with the nuts!



Pumpkin Mousse Pie || Low Carb, Gluten Free, THM

Yield: 8 Servings

Pumpkin Mousse Pie || Low Carb, Gluten Free, THM


    For the Crust
  • 1 1/4 cups of Almond Flour
  • 1/4 cup of Oat Fiber
  • 1/3 cup of a Truvia or Pyure Sweetener
  • 1/2 cup of melted butter
  • 1/2 tsp cinnamon
  • 1 tsp pure vanilla extract
    For the Filling
  • 1 (15 oz) can of pumpkin
  • 1/2 cup of Truvia or Pyure Sweetener, powdered
  • 4 oz of softened cream cheese
  • 1 cup of whipping Cream
  • 2 tsp of Knox gelatin
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
    Topping (optional)
  • 1/2 cup whipping cream
  • 2 Tbsp of Sweetener ( or to taste)
  • 1/4 tsp of vanilla


  • To prepare your crust, add the almond flour, oat fiber, and sweetener to a mixing bowl and combine.
  • Next add in the melted butter, cinnamon, and vanilla into the dry ingredients and mix until there are no dry spots. The mixture will hold together when pinched between your fingers when ready. If the mixture is too dry and crumbles when you pinch it between your fingers, you may need to add a little more melted butter.
  • Add the crust mixture to your pie plate and press it down along the bottom of the dish and up the sides to form your pie crust.
  • Bake the crust for 20 minutes in a preheated 350 degree oven. Watch closely so it doesn't burn. The crust should be nice and golden brown.
  • Once the crust is baked, remove it from the oven and let it cool completely before filling.
  • To prepare the filling add the pumpkin, softened cream cheese, powdered sweetener, vanilla, cinnamon to a large mixing bowl and combine before sitting aside.
  • In a mixing more add your whipping cream, and the gelatin.
  • Whip the cream until it forms stiff peaks.
  • Lastly fold the pumpkin filling into the whipped cream mixture and combine well until it is smooth.
  • Add it to your cooled pie crust and chill for at least an hour. The pie just keeps getting better the longer you let it chill.
  • For the topping whip the cream, sweetener and vanilla until the cream has stiff peaks and add it to the top of the pie, spreading evenly.
  • *Note: I think some added crunch of a few nuts on top would be amazing for texture.

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