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How to bake a keto pumpkin pie
Low Carb Pumpkin Pie Cheesecake
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins

This recipe can either make 1 large (approximately 9 inch) low carb pumpkin pie, or 8 single serving size pies. While I didn’t have a pie tin, I just used a cake tin and put my own spin on this traditional dessert!

Servings: 8
Calories: 186 kcal
Low Carb Pumpkin Pie Filling Ingredients
  • 3/4 Cup Powdered Sweetener (Splenda, Stevia, Xylitol or your choice of low carb sweeteners)
  • 1 Can Pumpkin Puree
  • 2 Eggs
  • 4 Oz Full Fat Cream Cheese
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Ground Clove
  • 1/2 Teaspon Ground Nutmeg
  • 1/2 Teaspoon Salt
Low Carb Pie Crust Ingredients
  • 1 Cup Almond Flour (or choice of crushed nuts)
  • 1/4 Cup Powdered Sweetener (Splenda, Stevia, Xylitol or your choice of low carb sweeteners)
  • 2 Tablespoons Melted Butter
Preparing the Low Carb Crust
  1. Pre-heat oven to 350 degrees Fahrenheit

  2. Combine almond flour with sweetener with a whisk and then add melted butter in a medium sized mixing bowl

  3. Combine the mixture thoroughly

  4. Line the bottom with parchment paper to avoid sticking (you can also use more butter or non-stick cooking spray)

  5. Pour the crust into a pie tin, cake tin, or individual ramekins

    Low Carb Almond Flour Pie Crust
  6. Press the crust into the container, ensuring it’s packed tightly

  7. Bake the low carb crust for 10-15 minutes (or until it’s no longer damp and solid) and let cool for 20 to 30 minutes after

Preparing the Keto Pumpkin Pie Cheesecake
  1. Preheat the oven to 350 degrees Fahrenheit

  2. In a large mixing bowl, add room temperature cream cheese with 2 whole eggs and mix with an electric hand mixer before adding in the pumpkin puree (this will help make the filling be more smooth)

  3. Add the spices and continue mixing until everything is well combined

  4. Pour the low carb filling into the container(s) with the low carb crust (if you’re using a cake tin or ramekin, make sure you butter/spray the sides with non-stick cooking spray to avoid sticking and cracking)

    Low Carb Pumpkin Pie Filling
  5. Bake for 25-30 minutes for a whole pie, or 12-15 minutes if you’re baking smaller pies in ramekins

  6. Let it cool to room temperature before placing in the refrigerator until it’s ready to be served!

  7. Optional: Serve with whipped cream or low carb ice cream!

    Easy Low Carb Pumpkin Pie Recipe
Recipe Notes

Kitchen Essentials

  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • Baking Oven (or a counter-top oven)
  • Balloon Whisk
  • Electric Hand Mixer (Your arms will thank you)
  • 1 Cake Tin (or 8 small single serving size dishes)

Nutrition Facts

Keto Pumpkin Pie Cheesecake Nutrition