Pumpkin, Maple, Pecans…Oh My!
It’s Fall Y’all!! What better way to celebrate than sharing a new pumpkin recipe, right? This Pumpkin Mousse is creamy, rich, and full of three amazing Fall flavors.
A velvety smooth mousse topped with a buttery maple pecan crumble that adds the perfect crunch.
You can’t go wrong with that flavor combo! Trust me on this one you guys, this new recipe is a must-try!
My Pumpkin Mousse with Maple Pecan Crumble recipe is heavenly and as always I’ve worked hard to make it as simple as possible!
This small batch recipe is great for a small family or three portions for one. We are a family of three so this works out great for after dinner for us.
If you need a larger batch to feed your family then it is easily doubled or tripled.
So your main dilemma with this dessert will be “to share or not to share”! Or is that just my dilemma? Hmm…
Individual Desserts for the Win!
You know the saying “less is more”, right? Well, that is a statement that I have always struggled to listen to when it comes to desserts, which could be one of the reasons I am now on a weight loss journey.
It can be hard sometimes to pass up a larger portion when it comes to treats!
That’s why it is great to keep desserts that can be served or stored in small portions on hand in my house.
I have learned that the easiest way to keep me mindful of my portion size is to prepare them in small servings like these cute little glass serving cups or bowls.
That way not only is it easier to keep track of my portions but they are also easy to just grab and go when I want dessert quickly. I mean really, who wouldn’t want a cute little dessert waiting in their fridge, right?
Check out some of the other small-portion desserts here on the blog:
Making This Recipe
The process of making this recipe is simple and only has three steps. Those steps are making and chilling the mousse, preparing the maple pecan crumble, and layering the dessert when ready to serve.
With these three simple steps, you will have your Pumpkin Mousse with Maple Pecan Crumble ready to serve in just a couple of hours.
Like many of my desserts, the most time-consuming task of the recipe will be chilling the mousse. So with a little prep time, and a little patience while the dessert is chilling, you’ll have a tasty Fall treat that is so worth the wait time!
What’s your favorite Fall flavor? Maple? Pumpkin? I would love to hear about your favorites in the comments below and remember to pin this recipe for later!
Can you Make The Crumble Topping Nut Free?
If you needed to avoid the nuts in the topping mixture of these mousse cups then you could simply leave the pecans out and swap out the almond flour for any lower-carb flour you prefer.
Some people can still tolerate coconut flour when they have allergies to other nuts, so you could use coconut flour or even a mix of coconut flour and oat fiber (not to be confused with oat flour).
If you opt to go with the oat fiber or coconut flour just keep in mind that you will more than likely need to up the butter amounts since both of these nut-free flours are super absorbent.
So a mixture of one of those flours or a combo of both would work, just make sure you add enough melted butter to get the crumb-like texture you’ll need for the topping.
Want More Low Carb Pumpkin Recipes? Check out these!
- Pumpkin White Chocolate Swirl Bars
- Caramel Pecan Pumpkin French Toast
- Crockpot Pumpkin Monkey Bread
- Creamy Pumpkin Spice Eggnog
Pumpkin Mousse with Maple Pecan Crumble
A creamy and rich Pumpkin Pie Mousse topped with a buttery Cinnamon Pecan Crumble. This recipe will make 4 servings.
Ingredients
- Pumpkin Mousse
- 6 oz of cream cheese, softened
- 3/4 c pumpkin puree
- 1/4 c heavy whipping cream
- 1/4 cup of THM Super Sweet
- 1 tsp. vanilla
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
Maple Pecan Crumble
- 1/2 cup of almond flour
- 1/4 cup of chopped pecans
- 2 Tbsp of THM Super Sweet
- 3 Tbsp of melted Butter
- 1/4 tsp of Maple extract
- 1/8 tsp of Cinnamon
Instructions
- To make the pumpkin mousse add all of the ingredients into the mixing bowl and mix until the mousse is thoroughly mixed. It helps with mining with the cream cheese is room temperature and softened. There should be no lumps if the cream cheese was soft enough.
- Once mixed complete transfer it to a bowl and refrigerate for 1-2 hours to allow the mouse to chill and set
- While the mousse is chilling make the Maple Pecan Crumble by mixing the almond flour, sweetener, cinnamon, and pecans in a bowl then set aside.
- Add the butter and maple to a microwave-safe bowl and melt.
- Drizzle the maple butter into the dry crumble mixture. Stir the crumble mixture until it has been coated with the maple butter. The mixture should look like wet crumbs a should stick together. Note: if the mixture is too wet add a couple more tablespoons of almond flour and mix. If it is too dry add a little more butter.
- Spread the crumble mixture onto a baking sheet and bake for 8-10 minutes at 350 degrees. The crumble will be nice and brown but watch carefully to avoid burning it.
- Remove from the and let the mixture cool completely. It will get crunchy as it cools. Keep refrigerated until needed for topping the mousse.
- When ready to assemble the desserts, place 1/4 cup of the Pumpkin Mousse to bowl or small glass and top with a couple of tablespoons of the Maple Pecan Crumble before serving. Repeat this process for the other servings.
- Optional toppings: Whip some heavy cream, sweetened to your liking, and add a tablespoons or so to each before serving if desired
Nutrition Information
Yield
5Serving Size
1Amount Per ServingCalories 410Total Fat 37gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 17gCholesterol 80mgSodium 250mgCarbohydrates 16gNet Carbohydrates 5gFiber 5gSugar 10gSugar Alcohols 6gProtein 6g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Im looking at the nutritional info. Is this really for 1 serving? 37 g of fat, 10g of sugar, and how did you arrive at 5 net g of carbs?
This can’t be a thm dessert.
This recipe card indicates this recipe will make 4 servings. I try to put that in all my recipes. As far as carbs to get net carbs you start with the total carbs and subtract the fiber and the sugar alcohols to get the 5 net carbs. This is using my brands, so if you need to know exact numbers using your brands you can use one of the free online nutrition calculators to input your brands if they are different. I hope that helps. 🙂
Can you explain the difference between sugar and sugar alcohols? I am wanting to make this for a gal who is diabetic. Thank you so much for your help. I love THM and your recipes.
So sugar alcohols are said to not effect your blood sugar like normal sugars do. Normal sugars would be from sugars from fruit all the way to white can sugars, they can often cause big spikes in diabetic. However, I will say that some diabetics say that sugar alcohols spike their blood sugar too. I’m not diabetic so I haven’t test my blood sugar after eating sugar alcohols. I would suggest asking your friend if she already eats sugar alcohols like erythritol, stevia, ect and if they are safe for her or if she avoid them. That way you will know for sure, most will know if sugar alcohols cause them spikes or not. I’m sorry I don’t know much more than that as far as diabetics.
What is THM?
“THM” is a type of diet plan where they balance carbs and fats in all their meal choices. Basically they kind of carb cycle. Some meals they eat will be Keto type meals that are higher in fat and way less carbs, while other recipes they eat will be low fat and higher in carbs from veggies like sweet potatoes. A lot of my readers eat that way so I like to let them know when the recipe will work for them. THM stands for Trim Healthy Mama and they also have a ton of clean products that would work well for anyone eating lower carb and gluten free.
Excited to try this out by using the crumble on pumpkin ice cream when I have some THM ladies over this weekend!
I hope you ladies enjoy it!
I don’t see cream cheese in the ingredients. How much are we supposed to use in the mousse?
I’m sorry Dawn, I just recently updated my recipe card and it must have fallen off somehow. It has been added back, it is a block or 8 ounces, softened.
So sorry about that, the cream cheese has been readded to the post.
Keri, when do you add the cinnamon to the topping? I’ve reread the recipe but still don’t see where/when it’s added. Thanks so much! Love your recipes!
You mix all the dry ingredients for the crumble at the same time. I updated the recipe to included the cinnamon in that step.
I’m very new to THM- would this be a crossover?
No, this is a THM “S”. Thanks for stopping by the blog and welcome to THM!
I can’t finished making a triple batch for Thanksgiving dessert. YUM!
I hope you have a very Happy Thanksgiving Dorothy and that you enjoyed the Pumpin Mousse!
If you’re using monkfruit would you need more, the same or less sweetener?
I am sorry Deb, I am not sure on the monk fruit as I haven’t ever baked with it.
I don’t like pumpkin, but this was very tasty! I used 1/3 less fat neufchatel cheese. Next time, I will try regular cream cheese.
Glad you liked it even if it was pumpkin, yay! Thanks for letting me know you enjoyed it.
I made this yesterday. My husband LOVED it (& so did I). I tweaked it for our needs, which involves less dairy & sodium because of health issues. I reduced the cream cheese to 2 oz and used some gelatin to help with thickening. Everything else remained the same. It was delicious! Thanks
So glad you were able to adapt it to something that works for you guys! 🙂
I made this today for my three nieces who came to visit me. None of them are on any kind of low carb plan and they use sugar. It was fun to watch how happy this dessert made them. One of them took a bite and sighed and said, “This tastes like fall.” It was a win from the very start! Thank you, I have Christmas plans for this one.
Aww! Thank you for sharing this with me, I am s glad everyone enjoyed it. 🙂