Easy Keto Pumpkin Cheesecake Pie

A rich and creamy keto pumpkin cheesecake with all the flavors of fall. It’s a popular low carb holiday dessert that is sure to become a family favorite!

This week, I baked a pumpkin keto cheesecake. The pumpkin flavor and spices are perfect for welcoming fall. And, I’m already planning to add this treat to our Thanksgiving menu.

My family is sure to enjoy this sugar free dessert if I bring it to our holiday meal. Cheesecake is always preferred over pie at our dinners. But my keto pumpkin pie is also a favorite during the holidays.

This keto pumpkin pie cheesecake is based on my keto blueberry cheesecake recipe. I used the same crust but changed up the filling to omit the berries and add pumpkin puree.

Steps for making the low carb cheesecake crust

1. Combine almond flour, cinnamon, and sweetener in a pie or springform pan.
2. Stir in melted butter until evenly distributed into the dry ingredients.
3. Press mixture down with fingers or the back of a spoon to form a crust.
4. Crust can be baked or left unbaked for a no bake cheesecake.

How to make a keto pumpkin cheesecake

Once the crust is made, the filling ingredients are blended together with an electric mixer or food processor. Combine the cream cheese, sweetener, and vanilla extract first. 

Then blend in pumpkin puree, eggs, and spices. Pour over prepared crust and bake until set. Cool completely and chill before serving.

Recipe Tips and Variations

Because it’s just me eating low carb desserts, I prefer baking cheesecake in a pie pan which results in a shorter cheesecake. However, you can double the filling and bake it in a springform pan if you prefer a more traditional style.

Make sure the cream cheese has reached room temperature so you don’t get lumps in the sugar free pumpkin cheesecake filling. If you are in a rush, you can gently warm it in the microwave on 30% power until the desired temperature is reached.

The eggs should also be at room temperature to prevent any chilling of the cheese. Eggs can be submerged in warm water for about 15 minutes to gently warm them up from the refrigerator.

Bon Appétit suggests using a food processor to blend the cream cheese into the other ingredients. It tends to do a better job than a hand mixer and can result in a smoother cheesecake filling.

More keto pumpkin recipes

If you love this pumpkin cheesecake recipe, you’re sure to enjoy the following recipes too.

• low carb cream cheese pumpkin bread – Adding in a sweet cream cheese filling really takes this quick bread up a notch!
• 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.

Other popular cheesecake recipes

• Easy Keto Cheesecake
• Italian Cheesecake
• Keto No Bake Cheesecake
• Coffee Cheesecake
• No Bake Peanut Butter Cheesecake

If you want more, check out all my low carb cheesecake recipes!

★ FOLLOW ME ON FACEBOOK, PINTEREST AND INSTAGRAM FOR MORE EASY KETO RECIPES.

Low Carb Pumpkin Cheesecake Pie

Author: Lisa MarcAurele

4.83 from 29 votes

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.

Recipe Video (Click on Image to Play)

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Dessert

Cuisine: American

Print Pin Review Recipe

Servings 8 people

Calories 460kcal

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

US Customary – Metric

Instructions

Crust:

• Mix together almond flour, cinnamon, and sweetener in 9-inch deep dish pie pan. 
• Stir in melted butter.
• 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.
  
• Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.
• 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.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 460kcal | Carbohydrates: 9g | Protein: 10g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 139mg | Sodium: 301mg | Potassium: 137mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4360IU | Vitamin C: 0.8mg | Calcium: 123mg | Iron: 1.6mg

Additional Info

Net Carbs: 6 g | % Carbs: 5.2 % | % Protein: 8.7 % | % Fat: 86.1 %

Get Recipes Delivered Weekly

Join my email list and you’ll receive a free meal plan with 20 keto recipes. Plus, you can opt-in for special offers only for subscribers!

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

Email Address

I’d like to receive the free email course. Subscribe

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

© LowCarbYum.com
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.