There’s no need for a special occasion to enjoy a rich and creamy low carb pumpkin cheesecake pie. It’s a simple dessert that can be served year round.
Last week was pumpkin week for me. I reworked a couple of old recipes using this delicious ingredient and came up with a new one.
I had forgotten how delicious my low carb cream cheese pumpkin bread was. But, after baking up a couple loaves, I was reminded why it had been so popular.
Then, I cooked up a batch of easy pumpkin soup with bacon. The original recipe was made with black soy beans, but I ended up replacing those with zero carb bacon which gave a much better flavor.
To finish things off, I baked up a low carb pumpkin cheesecake pie based on my old blueberry swirl cheesecake recipe. I used the same crust as that recipe and a similar filling, but omitted the berries and added pumpkin puree.
The pumpkin flavor and spices are perfect for welcoming fall. And, I’m already planning to add this treat to our Thanksgiving menu.
Because it’s just me eating the low carb desserts, I prefer baking cheesecake in a pie pan rather than a springform pan. It does result in a shorter cheesecake that uses less cream cheese.
I was a little impatient and didn’t allow the cream cheese to warm up to room temperature. This resulted in some cream cheese lumps in the low carb pumpkin cheesecake pie.
The bits of cheese don’t negatively affect the flavor, but the texture wasn’t as creamy as it would have been if the cheese had blended in better. Thankfully, I did take the time to warm up the eggs in some water.
Next time, I’ll use a food processor as suggested on Bon Appétit which will do a much better job blending in the cream cheese with the other ingredients. It should result in a much prettier low carb pumpkin cheesecake pie.
My family is sure to enjoy this dessert if I bring it to our holiday meal. The cheesecakes are always preferred over pie at our dinners. We do love pumpkin pie so this is a happy medium.
We grew some pumpkin plants from seed this year, but I’m not sure if they took. I got started with them a little late so I’m not sure if they matured enough to produce this month.
I went out in the garden last night and saw some a few flowers on the pumpkin plants. So, maybe we will get a one. If so, I’m going to try making my own puree.
We had tons of eggplants in the garden so I’ll have to cook those up this week. I also discovered a huge zucchini hanging our. It’s been a really good year for zucchini.
Pretty soon, I have to start thinking about cranberries. That’s another one of my favorite flavors to enjoy at the end of the year holidays.
What’s your favorite fall flavors? I used to love apples, but it’s hard to indulge in them now as they aren’t that low in carbs.
Low Carb Pumpkin Cheesecake Pie Recipe
Low Carb Pumpkin Cheesecake Pie
There's no need for a special occasion to enjoy a rich and creamy pumpkin low carb cheesecake pie. It's a simple dessert that can be enjoyed year round.
Ingredients
Crust:
- 1 3/4 cups almond flour
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons Pyure All Purpose or 3 tablespoons Swerve
- 1 stick butter melted
Filling:
- 1/3 cup Pyure All Purpose or 2/3 cup Swerve
- 16 ounces cream cheese at room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin puree at room temperature
- 2 large eggs at room temperature
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Instructions
Crust:
-
Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
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Stir in melted butter.
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Press mixture down into pie pan with hands.
Filling:
-
In large mixing bowl, combine cream cheese, sweetener, and vanilla with electric mixer until smooth. Or, use a food processor to ensure all the ingredients are well combined for the filling.
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Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.
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Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.
-
Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.
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Julie says
Just stopping by to say this is the best thing I have had since starting Keto. Thank you!!!
Lisa says
My pleasure Julie!
Cheryll Snow says
This is the second time I’ve made this. Yum! The only suggestion I have is using coconut oil spray in your baking pan or dish to keep the crust from sticking.
Cheryll
Dunlap, TN
Lisa says
Thanks for sharing that tip!
Michelle says
I have pumpkin pie spice. I don’t have spices individually. Does anyone know how much I should use to get the same outcome?
Lisa says
You’ll use about the same amount total.
Monica says
I’ve made this three times now and it’s absolutely perfect! I never have nutmeg at home so I omit it. But the flavors are so balanced and smooth. Such a great low carb recipe, and even if I don’t tell people it’s low carb no one can tell. This is my goto recipe now for fall and basically all year. I bring it to party’s so I’m not tempted by other desserts and I don’t feel like I’m missing out at all, if anything this cheesecake is usually the best thing there :). Thank you so much for the recipe!!!
Lisa says
You’re very welcome! Thanks for sharing your experience with this recipe.
Rachel says
So easy!
This was my first time making cheesecake.
I used a blender since I don’t have a mixer. I also used stevia as the sweetener.
My boyfriend said it’s the best Keto dessert he’s had. 🙂
Made sure everything was organic.
Lisa Hoffman says
How much Stevia did you use?
Tara says
How much Stevia, did you ever find out?
Sarah says
Im using erythritol. Which sweetener measurement do i follow?
Lisa says
You may need a little more erythritol than the amount listed for Pyure. I’d taste test to make sure it’s right for you.
Sarah says
can this be made two days in advance?
Lisa says
Yes. It keeps for at least a week in the refrigerator and even longer in the freezer.
Haley says
This recipe is the absolute best!! In regards to the spring foam pan comments, I recently made this (currently in the oven) and my spring foam pan is 10.25, and all I did was double the crust but did not double the filling. Had more than enough filling and the crust seems to proportionate as well when doubling. Tastes great!! Can’t wait!!
Harold says
I love how this came out. I used Monk fruit sweetener measured like the Swerve and topped it with chopped pecans. How do you think it would come out if instead of pumpkin and the associated spices I would use 2/3 cups of unsweetened cocoa powder?
Lisa says
It may work out as a chocolate cheesecake.
Monica says
Just made this and it was a hit, most people were completely unaware it was lower carb. It was so easy to make! And so creamy and rich. Will definitely be making this again 🙂
Todd Witzel says
Hey – I think the calorie info is way off –
Im calculating 459 for 1/8 recipe
Lisa says
I did a recalculation and got a similar number. Updated the recipe card.
Cynthia Cage says
Hi Lisa,
I just made the filling part and baked it in foil lined cupcake liners in cupcake pans. This made 12 servings. I used Truvia spoonable ( 3 1/2 tablespoons) that was my only variation. It took about 18 minutes at 350 degrees. Truly delicious! Thank you for this recipe.
Nutrition Facts
Servings 12.0
Amount Per Serving
calories 151
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 8 g 41 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 78 mg 26 %
Sodium 152 mg 6 %
Potassium 12 mg 0 %
Total Carbohydrate 2 g 1 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 4 g 8 %
Vitamin A 36 %
Lisa says
You’re welcome!
Amy says
If I wanted to use a spring form pan would I need to change ingredients or double or anything else?
Lisa says
It depends on the size. I baked in a 9.5-inch pie pan. If you want a higher cheesecake, you may want to double the filling.
Dave says
you need to double it. double crust and filling .
Noreen says
Hi – I avoid artificial sweeteners and was thinking of using maple syrup or honey instead. Any idea/thoughts about how much I would need as a conversion for the swerve?
Lisa says
It’s about equal to the Swerve amount.
Kathy says
I logged my ingredients into LoseIt and came up with a much higher carb and calorie count! One serving is 456 calories and 14.8 g of carbs. 3.2 g of fiber. Where am I going wrong? I am using Splenda for the sweetener.
Lisa says
Are they counting the erythritol? It has no impact which is why it’s typically not counted.
Kimberly says
So does the 5 grams of erythritol cancel out the 5 carbs?
Lisa says
Erythritol does not have an impact so it’s carbs can be subtracted.
Amber Hinson says
I just made this and was putting the recipe in MyFitnessPal and the calories listed here are WAY off. For 8 servings I got around 475 calories. Just counting the almond flour 1190 cal, the butter 800 cal and the cream cheese 1600 (which are the biggest calorie contributors) divided by 8 you get 448……. Just FYI
Lisa says
MFP does vary depending on ingredients chosen. You have to be careful because some of the data is way off. But, it is a high fat dessert so calories are should be a bit high. I’ll double check the numbers. Thanks!
Lisa says
I checked MFP again and am getting similar data. The numbers depend on the ingredients chosen so make sure they are good choices. I had to change like 3 ingredients from what was imported automatically.
Teri says
Can I use truvia for sweetener instead?
Thanks!!
Lisa says
You can, you’ll just need to check the conversion.
Erin says
Can you make this without the crust? Like in a buttered pie plate? I am not only low carb but also Coconut, Tree Nut and Peanut free, along with gluten and red dye!
Lisa says
You can! Sometimes I just bake the custard.
Erin says
I made this recipe but put them in 16 silicone baking cups. WOW! Baked them for 15 minutes and they are perfect!
Lisa says
Awesome! Thanks for sharing the baking time for mini cheesecakes. LOVE that idea!
Jessica says
I did this for my husband’s birthday and they were delicious!
Kathy W. says
Good to know! I have some leftover filling but don’t want to make another crust.
anna says
What if you put them in little ramekins (the bake time might be different)?
I don’t see why you couldn’t skip the crust — sometimes I skip crusts when making stuff for my dad who has celiac. I usually just use a square Pyrex dish when I do that but it’s not as pretty as a pie plate would be.
Stephanie says
I’m doubling the filling in this recipe….my 13 y/o son eats it too quickly 🤨. How should I adjust the temp/time?
Ps, this is the best and soooo easy peasy
Lisa says
It’s hard to say. You’ll need to keep an eye on it to determine when it’s set.
Liz says
Can this be frozen? What do you think of the final product if so?
Lisa says
I freeze low carb cheesecake all the time and it takes just as good after thawed.
Gina says
This is the best pumpkin cheesecake ever had keto or no keto! Absolutely amazing! Used a spring foam pan and divided into 12 to lower carbs (which is pretty low as it is!!)
You truly outdid yourself!!! Made a whipped cream with a cup of heavy whip, table spoon of swerve confectioners and splash of vanilla extract ontop. DELISH!!!!!!!!
Lisa says
Yum! I love that you baked it in a springform.
Liz says
Coconut oil instead of butter with an almond milk cream cheese?
Lisa says
I’m thinking those would be suitable subs.
Sherri says
Love this recipe!! I have made this cheesecake several times and it is so easy to make. Thank you so much for sharing!!
Lisa says
You’re welcome Sherri. I appreciate you writing in to let us know how much you like the cheesecake. 🙂
Liz says
Hi, I don’t know if it’s too late to ask questions, but I’m wondering if I could successfully sub a half cup of melted coconut oil for the butter. I don’t know! What do you think? (I don’t eat dairy, but I’m on the hunt for low-carb desserts and am thinking of trying this with an almond milk based cream cheese. It looks great!)
Lisa says
Coconut oil is a good sub for butter and you can even get vegan butter flavored coconut oil.
Liz says
Awesome, thanks so much for the prompt reply!
Leslie says
I can’t wait to try this! Did you bake the crust prior to adding the filling?
Lisa says
I didn’t bake the crust separately. The crust was used unbaked.
Lilly Lucia says
How can carbs be 6 gm for a slice if the sweetener used is 2grams carbs for 1/2 tsp and they say to use 1/3 cup?
Lisa says
Erythritol is not counted as it does not impact.
Dawn says
Just made this today! The crust I did a bit different. I used 1/2 cup almond flour and 1/2 cup coconut flour and 3/4 cup ground up pecans withe the spices amd same measurement of butter. It was delish!
Lisa says
Thanks for giving it a try Dawn! So glad it worked out for you.
Karen says
How many servings does this pie make so I am sure to get the carb amount correct?
Lisa says
It’s at the top of the recipe card — 8 people under servings.
Paula says
Could you
the Graham craker crust on
premade ones?
Lisa says
You could, but it wouldn’t be low carb.
Audrey says
I made this recipe last week and it was absolutely delicious! I plan to make it again for Halloween and Thanksgiving. Thank you for sharing!
Lisa says
You’re welcome! It’s a new favorite of ours.
Julie says
If erythriotol hurts my stomach, could I just use plain Stevia?
Lisa says
If you are using stevia concentrate, you may need to add a little liquid to the recipe to make up for the bulk from erythritol.
vERONICA says
HOW MUCH IS A STICK OF BUTTER . wE ARE IN GRAMS.?
Lisa says
It’s 1/4 of a US pound or 1/2 cup US. My Kerrygold box says it’s 4 ounces or 114 grams.
donna ostberg says
hi i was wondering if i used light cream cheese would it alter the taste
Lisa says
I’ve used light cream in low carb cheesecakes and it doesn’t seem to effect the taste or texture much.