This is the easiest and most delicious Keto Pumpkin pie recipe ever! By creating mini pecan cookie cups and stuffing them with a light and fluffy sugar-free pumpkin mousse, you get a guilt-free perfect way to indulge! They are insanely delicious and great for parties and special occasions - No silverware required! I promise you that once you try this recipe, this will be your new favourite fall or Holiday treat!
PUMPKIN MOUSSE COOKIE CUPS
i’m posting this recipe for you today because (1) Pumpkin is one of my favourite fall tastes and (2) combining light and airy pumpkin mouse with a crispy crunchy cookie base makes each of these 2 delicious treats into one spectacular Holiday dessert.
This recipe is so perfect for the upcoming holidays because, even though it is more indulgent than my Pumpkin Chiffon Cheesecake Bars (Gluten-Free, Keto, Easy) it is served in a "bite-size" version that makes it perfect for when you think you just don't have room for one more bite!
I made these keto and gluten-free cinnamon pecan cookie cups and then filled them with this amazing (and easy!) Pumpkin Mousse…and I can’t even explain how insanely delicious they are!
They’re easily one of my favorite desserts I’ve ever made- which is saying a lot.
They were so good that I have made this a couple of times but they were all gobbled up before I could even snap a picture. Mr. Grumbles LOVES pumpkin and so the next thing I knew he had proceeded to casually sneak a cookie cup or two from the container each day. He even ate them for breakfast!
Amazing Because....
There are several reasons why I have declared this cookie cups as "amazing":
Gluten-free, sugar-free, low in carbs and keto-friendly - The ingredients are simple and are perfect for any gluten-free diet or keto diet
Super duper easy to make - The longest time in this recipe is forming the cookie cups in each muffin pan. The cookies can actually be made a couple of days ahead of time and stored in an airtight container until you are ready to fill them. Just make sure you let the cookies cool completely before sealing the lid!
No Soggy Cookie Cup - The cookie cup stays nice and crunchy for over 5 days! Feel free to fill them and store them in an airtight container for at least 2 days. Although the cookie cup stays crunchy, the pumpkin mousse starts to fall a little by day 5 - still absolutely delicious but not as pretty!
Perfect size - You know how after most holiday meals, you really want some dessert but feel like you just don't have room for it? Well, these bite-size cookie cups give you a mouthful of flavour and complete sweet tooth satisfaction without making you feel too full! Also, these 3-bite pumpkin pie bites are also a great afternoon snack to go along with your afternoon tea!
No silverware required - Since you eat this pumpkin mousse pies with your fingers, you don't have any additional dishes to wash! Also, they are perfect for sharing at a "finger food" party.
They play well with others - This bite-size keto treats are perfect to serve alongside other holiday desserts since they are just the right size to be able to indulge in 2 different desserts without any guilt!
Making Mini Pecan Cookie Cups
To make these Pumpkin Mousse Cookie Cups you need a non-stick muffin tin. I use my silicon muffin pan which means that i can easily pop out the pecan cookie cup. You will also need a small jar or a shot glass
to make the dent into the baked cookie. The most important thing when you make the cookie cups is to not overbake the cookie or you won’t be able to make a dent into the dough.
To keep these cookie cups nice and crunchy, the dough is chilled for about 30 minutes in the fridge or 10 minutes in the freezer. Use about 2 tablespoons of dough per muffin cup, it might seem too little but when you make the dent the dough comes up the sides quite a bit, so don’t worry.
Bake the cookie cups for 8-10 minutes. Mine were done after 8 minutes but every oven is different so keep an eye on them.
As soon as you take the cookie cups out of the oven, use the shot glass or small jar to make a well in the center of the cookie. Let the cookie cups cool down completely and then fill them with the homemade Pumpkin Mousse.
Making Sugar-Free Pumpkin Mousse:
Making this keto pumpkin mousse may seem intimidating at first, but rest assured, it is ridiulously easy!
In a small saucepan, combine brown sugar substitute, gelatin, salt and spices. Combine the slightly beaten egg yolks with the milk and then stir it into the brown sugar substitute mixture.
Cook and stir until the mixture comes to a boil over medium heat. Watch and stir to make sure not to burn the bottom - nobody wants burnt mousse! Once it has boiled, remove the saucepan from the heat and stir in the pumpkin.
Since the mixture is hot, I suggest pouring the mixture into a small bowl and place it in the fridge to cool. You want to chill the mixture, stirring every so often, until you can actually form a small mound with a spoon. Do not let it get too stiff or you may not be able to incoporate it into the egg whites!
While the pumpkin mixture is cooling, beat the egg whites until soft peaks form and then gradually add in the allulose and continuing to beat the whites until stiff peaks. Finally, take the cooled pumpkin mixture gently and thoroughly incorporate it into the egg whites.
Taking a piping bag, pipe the pumpkin mousse into each cookie cup and top with sprinkles or whipped cream.
Too Much Pumpkin Mousse
This recipe makes quite a large quantity of pumpkin mousse. I create the recipe this way to ensure that regardless of the size of your cookie cups, you will definitely have enough mousse for each cup.
If you end up with too much mousse, simply pour it into a container, allow it to solidify and then...devour it! 🙂
Or, you can simply take some stemless wine glasses or other small bowls and pipe in some leftover pumpkin mousse and layer it with my How to Make Keto Stabilized Whipped Cream
More Keto Pumpkin Recipes:
- The BEST Keto Dairy-Free Pumpkin Curry Soup
- The BEST Easy Keto Pumpkin Roll - Gluten-free
- Keto Pumpkin Chocolate Bars - Gluten-Free
- Keto Pumpkin Spiced Latte
- Keto Pumpkin Cream Cheese Crumb Cake
- Pumpkin Chiffon Cheesecake Bars (Gluten-Free, Keto, Easy)
Keto Mini Pumpkin Mousse Pies
This is the easiest and most delicious Keto Pumpkin pie recipe ever! By creating mini pecan cookie cups and stuffing them with a light and fluffy sugar-free pumpkin mousse, you get a guilt-free perfect way to indulge! They are insanely delicious and great for parties and special occasions - No silverware required! I promise you that once you try this recipe, this will be your new favourite fall or Holiday treat!
- Total Time: 0 hours
- Yield: 12 cookie cups 1x
Ingredients
For the Pecan Cookie Cups:
- 1 cup almond flour
- ½ cup pecans (or any other nut or seed)
- ½ cup sweetener of choice (I used Lakanto Golden)
- 6 tablespoon cold butter, unsalted
- ¼ teaspoon cinnamon powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Pumpkin Mousse:
- ¾ cup allulose or other non-erythritol-based sweetener
- 2 envelopes unflavoured gelatin
- ½ tsp salt
- 1 ¼ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 3 slightly beaten egg yolks
- ¾ cup almond milk
- 1 ¼ cup canned pumpkin
- 3 egg whites
- ⅓ cup sweetener of choice
Instructions
Prepare the Pecan Cookie Cups:
- Preheat the oven to 350 degrees F. Grease or line 12 muffin tins and set it aside.
- In a food processor, add the flour, pecans (or oats), sweetener, salt and baking soda. Pulse several times to incorporate the ingredients and to break down the pecans slightly.
- Dice the cold butter and add it to the food processor. Pulse until a crumbly texture has formed. Place the mixture in the fridge to firm for 30 minutes.
- Once mixture has firmed slightly, divide it evenly between muffin tins. Press the mixture firmly into each muffin well allowing for a slight lip up the edge. Bake in the oven for 15 minutes or until the edges are starting to brown.
- Remove the cups from the oven and allow them to cool slightly. Once cool enough to touch, gently indent the center of the cup to form a well. Place the tin in the fridge to cool completely and harden.
Prepare the Pumpkin Mousse:
- In a saucepan, combine allulose, gelatin, salt and spices. Combine the slightly beaten egg yolks with the milk and combine it with the sweetener mixture.
- Cook and stir until the mixture comes to a boil over medium heat. Watch and stir to make sure not to burn the bottom. Remove from heat and stir in the pumpkin. Transfer the mixture to a bowl and chill until the mixture in the fridge until the mixture forms mounds slightly when spooned, testing and stirring the mixture every now and then - do not let it get too stiff or you will not be able to combine it with the egg whites.
- Beat the egg whites until soft peaks form and then gradually add in the granulated sweetener, beating to stiff peaks. Fold cooled pumpkin mixture gently and thoroughly into the egg whites and dollop spoonfuls into each of the cooled cookie cups. Chill until firm and garnish with whipped cream or drizzle with a vanilla caramel sauce, if desired.
Notes
- You will most likely have TOO MUCH pumpkin mousse so feel free to REALLY load up the cookie cups of place the additional mouse in small serving dishes (see post)
- Do not substitute allulose with an erythritol sweetener as the mixture will be gritty; However, the second smaller brown sugar substitute can be erythritiol-based such as Lakanto.
- You can substitute allulose with BochaSweet
- You can replace the spices with 2 teaspoon of pumpkin pie spice mix
- Prep Time: 15 minutes
- Chill Time: 15-30 minutes
- Cook Time: 15
- Category: Desserts
- Method: Baking
- Cuisine: Holidays, Fall, Halloween, Thanksgiving
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie cup
- Calories: 152
- Sugar: 1.4
- Fat: 11
- Carbohydrates: 4.8
- Fiber: 1.7
- Protein: 3.2
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