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Easy Low Carb Pumpkin Cheesecake Pie

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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.

Gluten free low carb pumpkin cheesecake pie recipe

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.

How to make a low carb pumpkin cheesecake pie

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.

Gluten free low carb pumpkin cheesecake

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.

Sugar free low carb pumpkin cheesecake

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.

Pumpkin Sugar Free Keto Cheesecake Recipe Video

Low Carb Pumpkin Cheesecake Pie Recipe

Low carb pumpkin cheesecake

Easy low carb pumpkin cheesecake pie
4.75 from 16 votes
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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.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 460 kcal

Ingredients

Crust:

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:

  1. Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan. 

  2. Stir in melted butter.

  3. Press mixture down into pie pan with hands.

Filling:

  1. 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.

  2. Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.

  3. Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.

  4. Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.

Nutrition Facts
Low Carb Pumpkin Cheesecake Pie
Amount Per Serving (1 slice)
Calories 460 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 19g 95%
Cholesterol 139mg 46%
Sodium 301mg 13%
Potassium 137mg 4%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 3g
Protein 10g 20%
Vitamin A 87.2%
Vitamin C 1%
Calcium 12.3%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

Related Posts

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. | LowCarbYum.com
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Comments

  3. 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!!

    Reply

  4. 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?

    Reply

  5. 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 🙂

    Reply

  7. 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 %

    Reply

  9. 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?

    Reply

  10. 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.

    Reply

  11. 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

    Reply

    • 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!

      Reply

    • 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.

      Reply

  13. 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!

    Reply

  14. 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

    Reply

  16. 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!!!!!!!!

    Reply

  18. Love this recipe!! I have made this cheesecake several times and it is so easy to make. Thank you so much for sharing!!

    Reply

  19. 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!)

    Reply

  21. 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?

    Reply

  22. 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!

    Reply

  24. 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!

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a part-time blogger, full-time engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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