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!
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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
- Combine almond flour, cinnamon, and sweetener in a pie or springform pan.
- Stir in melted butter until evenly distributed into the dry ingredients.
- Press mixture down with fingers or the back of a spoon to form a crust.
- 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!
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Low Carb Pumpkin Cheesecake Pie
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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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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.
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Nutrition
Additional Info
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.
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.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Holli says
Thank you for this recipe! ♡
We loved it. It is a great recipe and a definite keeper for Thanksgiving.
Ashlee says
This is probably a crazy question but I’m not that big of a baker..swerve confectioners sugar or granular ?
Lisa MarcAurele says
Either will work in this recipe.
Chrissy says
How much less would baking time be for a premade crust? Found walnut crusts premade so not sure if baking time would be the same.
Lisa MarcAurele says
The baking time is the same as it’s based on fully cooking the filling.
Jesse says
This is the best, I give to folks not doing low carb and they can’t tell anything is different.
One question, if I double the mix to do in a spring form pan as you suggested… Are the cooking instructions the same? (time/temp)
Thank you!
Lisa MarcAurele says
You’d need to bake it longer (like an hour or so) until set with a springform pan.
Barbie says
Hello! Does this taste more like cheesecake or pumpkin pie? Thank you!
Lisa MarcAurele says
I’d say more like a pumpkin flavored cheesecake.
Judy Colella says
I made this recipe using fresh pumpkin, and gave a slice to my husband without telling him it was keto. He told me it was good enough to enter in a pie-tasting contest and win. The look on his face when I told him it was sugar-free and keto-friendly was priceless. He’s right about the taste, by the way – amazing. Thank you so much for formulating this recipe!
Lisa MarcAurele says
Great story Judy! I love that you fooled your husband with the keto pumpkin cheesecake!
Jewels D. says
Will people who aren’t on keto enjoy this as much as they would a full carb recipe?
Lisa MarcAurele says
I’ve served it to family and friends who aren’t on low carb and they enjoyed it. It really depends on the taste of the sweetener you use.
Beth says
Made this today, and LOVED IT!!! I should have watched the crust a little more as it baked, because it came out quite dark at the edges. I’ll put foil over it next time. The cheesecake part is wonderfully light and creamy in texture. I didn’t have nutmeg, so I subbed 1 T. of Pumpkin Pie Spice for the cinnamon, nutmeg and all spice. I also mixed all the cheesecake ingredients in the food processor, which really blended them well.
I used Swerve Confectioners Sugar Replacement in both the crust and filling. I then entered all the ingredients into Carb Manager and it came out to 7 net carbs for each of 8 ample servings.
Next time I may try it in some tiny mini tart pans with fluted edges, so each one is bite-sized – just to be different! Thanks for this awesome recipe!
Definitely a KEEPER!
Marsha says
What would the conversion be using monk fruit instead of swerve or the other sweetener listed . Can you use Splenda in this receipe
Lisa MarcAurele says
Swerve is a one for one sugar replacer so you’ll need to use that for the conversion. Conversions are located at the bottom of the keto sweeteners post (with a handy online calculator). Be aware that conversions can vary depending on the brand of monk fruit and if it’s a blended sweetener.
Connie Knutsen says
Could you make this in a 9 x 13 pan and cut in squares as a dessert? I like to do this frequently with pie desserts and wondered what adjustments I may need to make for the “deep dish” concept in baking time perhaps?
Great dessert!
Lisa MarcAurele says
It should work as long as you adjust the ingredient amounts (might need to double) and baking time.
Cynthia Acheson says
I made this dessert today to bring to a thanksgiving dinner, and everybody liked it, not just the “low-carb” people. The few changes that I made:
– I made the crust with 1 cup of almond flour and 3/4 cup of finely chopped pecans.
– I used about half Golden and half white lakanto sweetener. I would probably try to use some of the lakanto maple syrup in the filling next time for a little flavour hit.
– I made it in a springform pan, and kept the amount of crust the same, but did 1.5x the amount of filling. I didn’t want leftover pumpkin purée, so I used the full can in the larger amount of filling (400g can). I baked it at the same temperature, but for 50 minutes. I would probably cut that back to 45 minutes next time, as the top cracked when it cooled. Maybe over baking, or excess moisture from the extra pumpkin? It still tasted good, just served with a blob of fresh whipped cream to cover the surface irregularities.
– 1 bought the spice mix “pumpkin pie spice”, and just used a scant 1.5 tsp (for the extra amount of filling). I would probably add just a touch more next time.
I thought that it was perfect, but My husband later mentioned that it could have been a bit sweeter. I never had a real taste for sweets, and even less so on Keto, so for me a less sweet, but very rich dessert hit the spot. I would make this again for sure. If you do use a springform pan, wrap the (outside) bottom of the pan with foil, and bake on a sheet pan. I did find a fair bit of butter leaked out of the bottom of the pan, and it would have made a mess if it dripped in the oven.
Thank you for the recipe!
Kathy Moen says
What a disaster this was! I even used a 10″ pie pan when I realized that there was too much filling for a 9″. It overflowed the pie pan, made a mess of my oven and after 1 hour, the filling still wasn’t done. I gave up and pulled it from the oven. When I started to dismantle the filling to another pan, the crust was not even close to being cooked. I usually don’t have any problems with your recipes, but this one was obviously a waste of ingredients and time.
Lisa MarcAurele says
You do need a deep dish pan. I’ll make sure that’s stated.
Betsy C says
This recipe sounds so delicious. I can’t wait to try it. Do you think using non dairy cream cheese will make a difference?
Lisa MarcAurele says
I’ve used Kite Hill almond milk cream cheese style spread with good results.
JC says
Looks wonderful. Can use substitute coconut flour for almond flour?
Lisa MarcAurele says
It’s not a one for one sub so you’d have to make the proper adjustments (less coconut flour and maybe add an egg and or liquid).
Angela Wallace says
OH MY WORD!!! Deliciousness. I don’t even need pumpkin pie this Thanksgiving with this recipe. Thank you SO MUCH for sharing! Even my non-dieting friends at work wanted this recipe 🙂
Lynne says
Just made this today, for my Thanksgiving treat. It was perfection. Thank you!
Lisa MarcAurele says
You’re welcome!
Jennifer says
I’d like to use sweet potato. Have you ever done this? What do you think?
Lisa MarcAurele says
Mashed sweet potato should be okay in the recipe. It’s really close to pumpkin but usually a little thicker.
Jana says
what would be the appropriate size of springfoam?
Lisa MarcAurele says
A 9-inch works. They are much deeper than a pie pan so you’ll want to use more filling.
Sherri Brown says
I see a lot of keto pie crust that use crushed pecans, can this be added to the crust ? I am trying this today for the first time.
Lisa MarcAurele says
I’ve used pecans in cheesecake crust, but I prefer almond meal which has a less nutty taste.
Kris says
I’m on my 4th rime making this since I found the recipe 3 months ago. I absolutely LOVE this cheesecake. It makes staying Keto easier. Especially over the holidays! ?
Heather Greyvelle says
I warm the cream cheese for about 20 seconds or so in the microwave to soften it all thru. I’ve found that it makes it creamy and I add the eggs while the beater is running, so that there are no little too-firm bits of cream cheese. It mixes in easily and comes out smooth and creamy.
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.
Holli says
Hi, do we need a pie crust protector? Someone said their crust burnt. Hope this turns out for my family for thanksgiving. Thank you.
Lisa MarcAurele says
If you don’t have a pie crust protector, I recommend covering the crust with aluminum foil to prevent burning.
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.