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.
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.
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.
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!
More Low Carb Pumpkin Desserts
Keto Pumpkin Cheesecake Brownie
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Pumpkin Mousse Cake
Ingredients
Base
- ¼ cup Coconut flour
- 4 Eggs Medium size
- ¼ cup Cocoa powder unsweetened
- ½ cup Erythritol or sweetener of your choice
- ½ cup Butter, unsalted softened
- ½ teaspoon Salt
- ½ teaspoon Baking powder
Mousse
- 1 ½ cups Pumpkin puree
- 1 cup Cream heavy/whipping
- 1 envelope Gelatin/Agar Agar
- ½ cup Erythritol or sweetener of your choice
- 1 tablespoon Pumpkin spice
Instructions
Make the Base
- Preheat the oven to 180C/375F degrees.
- Grease and line a springform cake tin with parchment paper.
- Beat the butter and erythritol together.
- Add the eggs and mix until combined.
- Add the coconut flour, cocoa powder, salt and baking powder and mix well.
- Spoon into the springform cake tin and bake for 20-25 minutes until firm.
- Remove from the oven and set aside to cool.
Make the Mousse
- Dissolve the gelatin in about half a cup of boiling water.
- Whisk the cream until thick, then add the pumpkin, erythritol and spices.
- Whisk until combined, then add the dissolved gelatin.
- Stir thoroughly and then pour on top of the cake base.
- Place in the fridge for at least 4 hours or overnight to firm up.
- Slice, eat and enjoy!
Notes
Nutrition
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sjanette
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?
Angela Coleby
It should be 240g for 1 cup.
Edith
How many teaspoons of agar agar would it be?
Angela Coleby
I'd say 3-4.
Debbie
What size pan are you using? I couldn't find it listed. Thanks!
Angela Coleby
I use an 8 inch spring form cake tin.
Gail Johnson
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
Angela Coleby
Thanks Gail! Glad you found the site and hope you enjoy the recipe!
Kimbo
Definitely going to give this a try!
Angela Coleby
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!