Bursting with flavour, this Mile High Keto Creamy Pumpkin Pie recipe is my very favourite way to indulge in a variation of a classic pumpkin pie. It’s super creamy, smooth, and tastes incredible! Perfect after a heavy Thanksgiving dinner, this no-bake keto dessert is light and refreshing and a great compliment to any celebration!
Healthy Keto Pumpkin Spice Bites , Soft Keto Pumpkin Cookies with Pumpkin Spiced Baking Chips, Keto Pumpkin Caramel Magic Bars and Keto Plant-Based Pumpkin Maple Coconut Clusters, this keto blog is filled with pumpkin recipes (those listed are just a few so make sure you put in the word "pumpkin" in the search box to see what other keto, sugar-free and gluten-free recipes I have created using pumpkin!) but I have yet to create a keto pumpkin pie recipe.
Truth is, I am actually not a huge fan of pumpkin pie and would take a Keto Pumpkin Crisp over a pie any day!
I think it is more about the heaviness of the pumpkin pie after a heavy Thanksgiving that has turned me off of pumpkin pie.
So instead, I decided to try to create a keto creamy pumpkin pie that is not only perfectly spiced, is a simple no-bake keto dessert (that's right - the oven will be free for all your other holiday roasting and baking!) but is also the perfect light and airy dessert after a big meal.
Ingredients
Pumpkin - Make sure that you use canned pumpkin puree (or homemade). Pumpkin puree and pumpkin pie filling are not the same things as the pie filling should be cooked, is filled with sugar and is runny and will not set up as the puree will.
Sweetener - You can use any type of sweetener in the crust but I suggest that you stick with either allulose or Swerve Confectioner for the creamy pumpkin pie filling along with the whipped cream topping. If you use any type of erythritol sweetener, you will end up with a "grainy" texture instead of a creamy texture.
Xanthan gum - Although you can omit this ingredient, because this is a no-bake keto dessert, the xanthan gum helps to stabilize the ingredients and bind them so they are a little firmer. If you do not have any xanthan gum, this sugar-free pumpkin pie will still taste delicious and look great but may not have as clean lines when serving.
Butter - One of the great things about this recipe is that you just have to melt the butter and stir into the dry ingredients. Easy Peasy!
Cream cheese - Make sure you use quality cream cheese and not the fake/cheap brands. I was recently stuck not being able to find Philadelphia Cream Cheese so I was stuck buying the cheap "knock-off" cream cheese and it was absolutely terrible.
Pumpkin pie spice - You can either use Homemade Pumpkin Pie Spice or store-bought. If you do not care for pumpkin pie spice, use plain cinnamon instead.
Vanilla extract - You can use imitation vanilla or homemade vanilla extract.
Heavy cream - The heavy cream is quickly whipped with some powdered sweetener for the deliciously creamy top layer.
Candied Pumpkin Seeds - This topping is purely optional but is so easy, I highly suggest making these candied seeds. They only take 5 minutes to make (you can find my Keto 5-Minute Caramelized Candied Pecans here and simply replace the pecans with pumpkin seeds!)
Instructions
This no-bake keto dessert recipe is actually really simple!
Combine all the crust ingredients and press the mixture into a pie plate. Place in the freezer.
Whip the cream cheese until nice and light. Whip in the pumpkin and pumpkin pie spice. Stir in the vanilla and then slowly add the sweetener and xantham gum.
Spread the creamy pumpkin filling over the crust and place it in the fridge for at least 2 hours
Whip the heavy cream and sweetener until stiff peaks form. Spread the whipped cream over the pumpkin filling.
Spread the whipped topping over the pumpkin filling and top with candied pumpkin seeds if desired.
Hint: I always whisk in the xanthan gum into the sweetener. This ensures that the xanthan will not clump together.
Substitutions
This recipe is pretty simple which means that there are only a couple of possible substitutions.
- Crust - Instead of this no-bake keto dessert crust, you can always use a Graham Cracker Crust , a Keto Flaky Pie Crust, an Easy Keto Chocolate Almond Flour Pie Crust or a plain Almond Flour Pie Crust. Just remember that if you are using a crust that is baked, it will need to cool fully before adding the creamy pumpkin filling.
- Homemade Whipped Cream - You can always skip making your own and opt for some store-bought whipped cream made by TruWhip. You will need 8 ounces for the topping.
- Dairy-Free - Although I have never tried making this dairy-free, I believe you could substitute the cream cheese with a dairy-free alternative and then use TruWhip which is also dairy-free.
Top Tip
I highly suggest using a crunchy keto crust, like this no-bake keto crust, for this easy keto holiday dessert to add a contrasting texture to the creamy layers. You could also completely eliminate the crust and serve this a single serving layered desserts like my Easy Keto Key Lime Pie Cups.
*The adorable little pumpkins that you see in these pictures are from my Healthy Keto Pumpkin Spice Bites.
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Mile High Keto Creamy Pumpkin Pie - No-Bake
Bursting with flavour, this Mile High Keto Creamy Pumpkin Pie recipe is my very favourite way to indulge in a variation of a classic pumpkin pie. It’s super creamy, smooth, and tastes incredible! Perfect after a heavy Thanksgiving dinner, this no-bake keto dessert is light and refreshing and a great compliment to any celebration!
- Total Time: 10 minutes
- Yield: 10 slices 1x
Ingredients
For the No-Bake Keto Crust:
- 1 No-Bake Keto Pie Crust(or any keto crust of choice)
For the Creamy Pumpkin Filling:
- 2-8oz packages of softened cream cheese
- 1 cup canned pumpkin puree
- 1-2 teaspoon pumpkin pie spice (depending on preference)
- 1 teaspoon vanilla
- 1 ½ cup powdered sweetener (such as allulose or Swerve)
- ¼ tsp xanthan gum (optional)
For the Whipped Topping:
- 1 cup heavy cream
- 4 tbsp powdered sweetener (such as allulose or Swerve)
Optional Topping:
- ½ cup candied pumpkin seeds
Instructions
For the Creamy Pumpkin Pie Filling:
- Beat the cream cheese until creamy. Mix in the pumpkin and the pumpkin pie spice until combined. Stir in vanilla.
- Whisk together the powdered sweetener and xanthan gum. Slowly beat in the sweetener a little at a time until blended.
- Spread the pumpkin filling over the cold crust. Refrigerate for at least 2 hours.
When ready to Serve:
- Whip the heavy cream in a chilled bowl (the colder the bowl, the faster the heavy cream will become whipped cream). Slowly add the sweetener, and continue to beat until stiff peaks form.
- Top the pie with whipped cream and sprinkle with candied pumpkin seeds, if desired
Notes
- to make the candied pumpkin seeds, follow the instructions in my 5-Minute Keto Candied Pecans and simply replace the pecans with pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 402
- Sugar: 3
- Fat: 37
- Carbohydrates: 8.8
- Fiber: 7.7
- Protein: 8
How Long Will This Keto Creamy Pumpkin Pie Last
This cream pie should last up to one week if kept stored in the fridge. The whipped topping will begin to get a little runny if stored too long.
Can I make this no-bake keto dessert ahead of time?
This pie can be made 24 hours in advance. If you aren’t serving the pie right away, do not add the whipped topping until before serving. You can also make each component separately and simply assemble the pie the day you want to serve it.
Can you freeze this sugar-free Pumpkin Pie?
Since this pie has heavy cream in both the creamy pumpkin pie layer as well as the whipped topping, you should be able to freeze the pie without the mile high whipped cream topping for up to 1 month. When you are ready to serve the keto creamy pie, simply place it in the fridge overnight to thaw and then add the whipped topping right before serving.
Do I have to make this in a pie pan?
You can actually make this dessert in any shape you want! You could easily make this recipe into bars instead of a pie by using an 8 x 8-inch square baking pan.
Cat says
Thanks for that sweet comment!
Brenda says
Loved this recipe! Easy and delish. Served it at a dinner party and everyone asked for the recipe. Thanks!