Creamy, decadent KETO NO BAKE PUMPKIN PIE is going to be your new favorite fall dessert! It’s a no bake recipe, super easy, and absolutely loaded with pumpkin spice!
I’m really hoping that I’m not over-pumpkin-ing you guys. It’s just that this is my favorite season!
I will pumpkin until I just can’t pumpkin anymore! 🙂
This keto pumpkin cream pie is an easy recipe that you don’t even need to turn the oven on for. It’s perfect for those in the South that want to enjoy the pumpkin vibes without heating up their whole house while it’s still hot out.
The crust is made with almond flour, cinnamon, and sweetener and it’s nice and thick. I was going for a graham cracker crust vibe here, because those are the best!
My favorite time to enjoy pumpkin pie is for breakfast. Weird, but true! And, yes, this no bake pumpkin pie makes a great breakfast. 😉
No Bake Almond Flour Pie Crust:
Ingredients:
- Almond Flour
- Sweetener
- Cinnamon
- Melted Butter
Start by adding almond flour, sweetener, and cinnamon to a pie plate and stirring together.
Pour in some melted butter and stir until everything is nice and moist.
Use a measuring cup or your hands to flatten the almond flour against the pie plate and shape the crust.
Pop the crust in the freezer while you make the filling.
Pumpkin Cream Pie Filling:
Ingredients:
- Cream Cheese
- Pumpkin Puree
- Powdered Sweetener
- Pumpkin Spice
- Vanilla
- Heavy Cream
To make the filling, beat together cream cheese, pumpkin, pumpkin spice, and vanilla until it’s smooth and creamy.
Whip up some heavy cream and then fold the whipped cream into the pumpkin mixure.
You’ve just made your no bake pumpkin cream pie filling! It’ll be fairly light and fluffy, similar to a mousse.
Spread that mixture into your prepared pie crust and pop it all in the fridge for a few hours.
This pie is light and fluffy without any stabilizers or funky ingredients to hold things together, so it won’t cut into the most picture perfect pieces like a traditional pie might. It’s still pretty and 100% delicious, but wanted to give you fair warning that it may not be the prettiest dessert you ever make once it’s sliced. 😉
We like to top ours with a little more whipped cream (why not?!) and a sprinkle of ground cinnamon.
Our preferred sweetener:
We use and recommend Lakanto sweeteners. They’re a blend of monkfruit and erythritol, completely natural, and are a zero on the glycemic index.
They contain 0 net carbs per serving!
Use code THATLOWCARBLIFE for 20% off your order at lakanto.com.
More pumpkin desserts:
- Keto Pumpkin Pie
- Keto Pumpkin Cheesecake
- Low Carb Pumpkin Bread
- Keto Pumpkin Mousse
- Pumpkin Chaffles
Keto No Bake Pumpkin Pie
Ingredients
For the crust:
- 1 ½ cups almond flour
- 1/4 cup sweetener
- 1 teaspoon ground cinnamon
- 6 tablespoons melted butter
For the filling:
- 8 ounces cream cheese room temperature
- 1 cup canned pumpkin puree
- 2 tablespoons pumpkin pie spice
- ½ cup powdered sweetener
- 1 teaspoon vanilla
- 1 ½ cups heavy cream
Instructions
To make the crust:
- Stir together the almond flour, sweetener and cinnamon in a 9 inch pie plate until thoroughly mixed.1 ½ cups almond flour, 1/4 cup sweetener, 1 teaspoon ground cinnamon
- Pour the melted butter over the top and stir until all of the crust ingredients until well combined.6 tablespoons melted butter
- Press firmly into the pie plate to form the crust.
- Place in the freezer while making the filling.
To make the filling:
- Beat together the cream cheese, pumpkin, sweetener, pumpkin pie spice, and vanilla until smooth and creamy.8 ounces cream cheese, 1 cup canned pumpkin puree, 2 tablespoons pumpkin pie spice, ½ cup powdered sweetener, 1 teaspoon vanilla
- In a second bowl, whip the cream until you have stiff peaks.1 ½ cups heavy cream
- Fold the whipped cream into the cream cheese mixture until no streaks remain.
- Remove the pie crust from the freezer and gently spread the filling over the crust.
- Refrigerate for at least 4 hours before serving.
Sarah says
Hello
This is so good. I have made this 2 times and mine does not set. It’s very runny. I don’t know what I am doing wrong. I followed the directions.
Karly Campbell says
Hi Sarah! Are you whipping the cream fully until it has stiff peaks? Then you’ll want to fold in the pumpkin mixture carefully – it should be well combined, but you want to gently combine it so you don’t deflate the whipped cream fully. And of course it needs to refrigerate to finish setting up. Are you following all of those steps?
Debbie says
Can one use Greet yoghurt instead of heavy Cream ?
Karly Campbell says
I’ve never tried, so I’m not sure how that would work.
Adele says
Do you actually use 2 tablespoons of pumpkin spice? That seems like quite a bit.
Karly Campbell says
We do! You can definitely add in a tablespoon, taste it, and add more if you like though. 🙂
Adele says
Thank you so much! I did the taste as I went, and ended up using the whole amount of spice and added a bit more Swerve…it was perfect Thank you for the delicious recipe, Karly!
Michele says
I wanna say thank you for all the great recipes….I have tried many of them with alot of success! When had pumpkin cravings over the holidays I mixed sugar free instant cheesecake pudding mix with 1 cup heavy cream and 1 cup sugar free pumpkin spice non dairy creamer.i can’t wait to try this pie recipe and all the others I find on here!!
Derrian says
Can you use Cool Whip instead of the heavy cream?
Karly Campbell says
I haven’t tried it, but I imagine it would work just fine. 🙂
DEBRA M MATHIS says
IM CONFUSED ALL THE CANS OF PUMPKIN I FING HAVE SUGAR CARBS IN THEM
Karly Campbell says
Hi Debra! Pumpkin, like all fruit and veggies, has naturally occurring sugar. Just check the ingredients and make sure the only ingredient is pumpkin and you’re good to go.
Jennifer Visek says
What would the carbs be if you prepared this without a crust? I’m just trying to kill a craving for pumpkin that’s quick and easy.
Karly Campbell says
Hi Jennifer! I’d recommend you try my pumpkin mousse instead. It’s basically the same thing, without the crust. https://thatlowcarblife.com/keto-pumpkin-mousse/
Julie says
can you use a different sweetener if you don’t have monk fruit.
Karly Campbell says
Yes, any sweetener that is a 1:1 ratio to sugar should be fine.
Grace Balza says
Can I use almond milk instead.
Karly Campbell says
Instead of the heavy cream? No, it won’t whip.
Kim Gilliland says
10 servings?
Karly Campbell says
Yep!
Jessica Mallya says
I’m so happy to have found your website. My husband and I are new to the keto, low carb lifestyle. I just finished making this No Bake Pumpkin Pie. It was super easy to put together. It’s in the fridge chilling. I didn’t have powdered monkfruit sweetener. I put the regular monkfruit sweetener in the blender to pulverize it into powder. Hoping it works. Of course I took pics and sent them to all my friends. Thanks for the recipe!
Karly Campbell says
I hope you love it, Jessica! 🙂
Barbara Reynolds says
I am from South Africa, what is pumpkin spice?
Karly Campbell says
Hi Barbara! It’s a mix of cinnamon, nutmeg, ginger, and cloves.
Stef says
How do you prepare the pumpkin if canned is not available? Ditto for the pumpkin pie spice.
Karly Campbell says
Hi Stef! There are lots of recipes out there for making pureed pumpkin for pies and baking with a fresh pumpkin. Same goes for the pumpkin spice. 🙂
Shelly says
Can you use the same sweetener in the filling as the crust?
Karly Campbell says
I’ve only used the granulated sweetener in the crust. Not sure how well it would do in the crust.
Kyla Moravec says
Okay so powdered sweetner and reg monkfruit sweetner?
When do I use the powdered?
Karly Campbell says
It’s all broken down in the recipe card. The powdered sweetener is used in the filling.
Joanne says
I am pinning this delicious pie for Thanksgiving. Some family members eat low carb and some do not.
Karly Campbell says
Hope you all love it!
SHARLA LINN HARROLD says
Can i use sugar free cool whip instead of the heavy whipped cream?
Karly Campbell says
Yep, that should work fine!