Keto No Bake Pumpkin Pie

no bake pumpkin pie slice on white plate with whipped cream on top

Extra creamy, thick, and no bake! This pumpkin cream pie is a simple no bake dessert that's loaded with fall flavor.

Course Desserts

Cuisine American

Keyword keto pumpkin cream pie, no bake pumpkin pie, pumpkin cream pie

Prep Time 20

Chill Time 4

Total Time 4 20

Servings slices

Calories 288kcal

Author Karly Campbell

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.

Notes

We tested this recipe using Lakanto sweeteners. They taste and bake just like real sugar. You may use any 1:1 sugar replacement that you like. Swerve also works well.

Nutrition