Desserts & Cakes/ Gluten Free/ Low Carb

Pumpkin Mousse Cake

pumpkin mousse cake

This pumpkin mousse cake is a light and delicious dessert.  A combination of two favourite desserts in one with a chocolate cake base topped with a light pumpkin mousse.

Although I enjoy pumpkin pie, I wanted something different.   There is a cheesecake recipe that we both like where I used a cake base instead of biscuit, so this was a start to my pumpkin dessert process.  I didn’t want to make a pumpkin cheesecake though so my mind wandered to a pumpkin mousse.

pumpkin mousse


I normally make a pumpkin mousse with just cream and have used cream cheese too.  This can be a bit heavy, so to keep this dessert light, I used simply cream and pumpkin but added gelatine to keep the dessert light.

The dessert did set in a couple of hours due to the gelatin but to be sure that it is extra set, perhaps keep it in the fridge overnight.  Or make it first thing in the morning, then it will be ready for dinner or supper.

pumpkin mousse

The flavour combination of the sweet pumpkin and the moist chocolate cake is just delicious.  It felt light when eating a slice.  Light enough to consider having another piece too!

I decorated my pumpkin mousse cake with a light dusting of cocoa powder but you could drizzle melted chocolate or pipe whipped cream all over it for a show stopper of a dessert.  Bars of chocolate do not last long in my cupboard so it was just safer for me to use cocoa powder.

pumpkin mousse


The team at our vets enjoyed this cake.  Whilst the Chief Taster is out of the country, I’ve been taking my baking to them to enjoy.  This removes the temptation for me to eat a whole dessert to myself and to give them a baking thanks for all the hard work that they do.  They look after my mini zoo well and it’s always a pleasure to pop along there too!  What better way to say thanks then with a pumpkin mousse cake!



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Pumpkin Mousse Cake
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins

A low carb pumpkin mousse cake with a chocolate cake base.

Course: Cake, Desserts
Cuisine: American
Keyword: gluten free low carb recipes, pumpkin recipes, thanksgiving recipes
Servings: 8 Slices
Calories: 224 kcal
Author: Angela Coleby
  • 1/4 cup Coconut flour
  • 4 Eggs Medium size
  • 1/4 cup Cocoa powder unsweetened
  • 1/2 cup Erythritol or sweetener of your choice
  • 1/2 cup Butter, unsalted softened
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 1 1/2 cups Pumpkin puree
  • 1 cup Cream heavy/whipping
  • 1 envelope Gelatin/Agar Agar
  • 1/2 cup Erythritol or sweetener of your choice
  • 1 tablespoon Pumpkin spice
Make the Base
  1. Preheat the oven to 180C/375F degrees.

  2. Grease and line a springform cake tin with parchment paper.

  3. Beat the butter and erythritol together.

  4. Add the eggs and mix until combined.

  5. Add the coconut flour, cocoa powder, salt and baking powder and mix well.

  6. Spoon into the springform cake tin and bake for 20-25 minutes until firm.

  7. Remove from the oven and set aside to cool.

Make the Mousse
  1. Dissolve the gelatin in about half a cup of boiling water.  

  2. Whisk the cream until thick, then add the pumpkin, erythritol and spices.  

  3. Whisk until combined, then add the dissolved gelatin.   

  4. Stir thoroughly and then pour on top of the cake base. 

  5. Place in the fridge for at least 4 hours or overnight to firm up.

  6. Slice, eat and enjoy!

Recipe Notes

Serves 8 slices

Nutritional Info per slice:  224 calories, 20g Fat, 5g Protein, 8g Total Carbs, 3g Fibre, 5g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Nutrition Facts
Pumpkin Mousse Cake
Amount Per Serving (1 slice)
Calories 224 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.
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  • Reply
    October 12, 2017 at 8:33 am

    In the ingredienst you says 1 cup (120g) Cream heavy/whipping , but 120 grams and 1 cup is not equal. Do you mean ½C = 120gr?

    • Reply
      Angela Coleby
      October 12, 2017 at 9:50 am

      It should be 240g for 1 cup.

  • Reply
    October 6, 2017 at 11:25 pm

    How many teaspoons of agar agar would it be?

    • Reply
      Angela Coleby
      October 7, 2017 at 1:13 pm

      I’d say 3-4.

  • Reply
    October 4, 2017 at 4:19 pm

    What size pan are you using? I couldn’t find it listed. Thanks!

    • Reply
      Angela Coleby
      October 5, 2017 at 12:01 pm

      I use an 8 inch spring form cake tin.

  • Reply
    Gail Johnson
    September 25, 2017 at 10:29 am

    I haven’t made this yet but I will for our thanksgiving which in Canada is Oct 9. I like your recipes because of the use of the coconut flour you use vs the almond. I don’t mind almond but I find desserts hold up better with coconut. So glad I found this site. Thank you

    • Reply
      Angela Coleby
      September 25, 2017 at 10:32 am

      Thanks Gail! Glad you found the site and hope you enjoy the recipe!

  • Reply
    September 24, 2017 at 4:47 pm

    Definitely going to give this a try!

    • Reply
      Angela Coleby
      September 24, 2017 at 5:02 pm

      Hope you enjoy it! My vet said it tasted light and healthy and was one of her favourites of the baked goods I bring them!

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