Keto Pumpkin-Spice Mousse Tart With Chocolate Almond Crust

INGREDIENTS:

For the Tart:

• 8 oz cream cheese, softened to room temperature
• ¼ cup plus 2 tablespoons sugar-free powdered sugar substitute, sifted, divided
• ½ cup pumpkin puree
• 1.5 teaspoons pumpkin pie spice, plus more for sprinkling
• 1.5 teaspoons vanilla extract, divided
• 1 cup heavy cream, divided
• 1 recipe Keto Chocolate-Almond Tart Crust (see below) or other 9-inch
• keto tart or pie crust

For the Chocolate-Almond Tart Crust:

• ¾ cup raw almonds
• ¼ cup coconut flour
• ¼ cup granulated keto sweetener
• ¼ cup cocoa powder
• 1/8 teaspoon salt
• 2 tablespoons butter, softened
• 1 tablespoon cold water

DIRECTIONS:

1. For the tart: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and ¼ cup of the powdered sweetener. Beat on low speed for 2 minutes. Add the pumpkin puree, pumpkin pie spice, and 1 teaspoon of the vanilla. Beat on low speed until incorporated, scraping down the sides of the bowl once or twice, about 1 minute. With the mixer on low, slowly add ½ cup of the heavy cream. Beat just until incorporated and fluffy, about 2 minutes. Do not overbeat. Spoon the pumpkin mousse into the prepared tart crust, smooth it out evenly with a spatula, and chill for 1 hour.
2. In the bowl of a clean stand mixer fitted with the whisk attachment, whip the remaining ½ cup of heavy cream, 2 tablespoons of powdered sweetener, and ½ teaspoon vanilla until soft peaks form; do not overbeat. Spoon the whipped cream over the chilled pumpkin mousse in decorative dollops. Finish with a sprinkle of pumpkin spice. Chill for at least 1 hour. Serve!
3. For the chocolate-almond tart crust: Preheat oven to 375 degrees F. In the bowl of a food processor fitted with the steel blade, place the almonds, coconut flour, sweetener, cocoa powder and salt. Pulse until the almonds are medium-fine, like coarse cornmeal, and there are still visible bits of the almonds. Add the butter and pulse until the mixture starts to clump, 6-8 pulses. Sprinkle 1 tablespoon of cold water over the mixture and pulse a few more times until it
   mixes together.
4. Remove the dough to a 9-in tart pan with a removable bottom. Press the crust evenly outward working it up the sides. The crust should be about ¼ inch thick. You can use a flat-bottomed metal dry measuring cup to help even the crust out and get it evenly into the corners.
5. Place the tart pan on a rimmed baking sheet and bake in the oven on the middle rack until dry and set, 18-20 minutes. Set aside to cool.