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.

Mile High Keto Creamy Pumpkin Pie Recipe

Ingredients

Units Scale

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 1/2 cup powdered sweetener (such as allulose or Swerve)
1/4 tsp xanthan gum (optional)

For the Whipped Topping:

1 cup heavy cream
4 tbsp powdered sweetener (such as allulose or Swerve)

Optional Topping:

1/2 cup candied pumpkin seeds

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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.

Author: Cat
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