Coach C’s No-Bake, Keto Pumpkin Pie Recipe (so delicious)

Written by Cristina Powell, PN1, ME-3, CMS

Keto Pumpkin Pie Recipe

With fall in the air, it’s time for all things pumpkin. Pumpkin recipes range from pumpkin pancakes for breakfast to pumpkin pies for dessert and everything in between. Pumpkin pies go hand in hand with the fall harvest, but if you are like me and are bored with regular ole pumpkin pie, hold onto your flannel because I have a keto pumpkin pie recipe that will light your bonfire!

I have used both canned and fresh pumpkin for this recipe in the past, but in the end, canned pumpkin is definitely easier and can be tastier than fresh pumpkin puree. Don’t get me wrong, fresh pumpkin puree can be very flavorful and, if you get a good quality pie pumpkin, you can get a really great result that’s well worth the extra effort. It has been my experience that you just don’t get the guarantees of canned when working with fresh pumpkin.

Pumpkin, in general, is a very low-calorie vegetable. Pumpkin provides just 26 calories in 100 grams with no saturated fats or cholesterol, yet it’s high in fiber, antioxidants, and vitamins and minerals. Pumpkin is considered part of a healthy diet and is one of the food items recommended by dieticians to support healthy cholesterol levels and weight reduction.

Additionally, pumpkin is a good source of the B-complex group of vitamins like folates, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid. Not to discount that, pumpkin is also a rich source of minerals like copper, calcium, potassium, and phosphorus. So, you can enjoy this delicious keto pumpkin pie recipe knowing you will be getting a cornucopia (too soon?) of essential vitamins and minerals.

No Bake, Keto Pumpkin Pie Recipe

Ingredients:

  • 16 ounces cream cheese (room temperature)
  • 15 ounces canned pumpkin
  • 2 cups heavy cream
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp stevia

Directions:

  1. Combine cream cheese and pumpkin, and blend until smooth, using a mixer.
  2. Add the remaining ingredients and blend until whipped and fluffy (for about 5 minutes).
  3. Pipe into ramekins or serving glasses.
  4. Allow to be chilled for one hour (minimum).
  5. Keep refrigerated until ready to serve.
  6. Enjoy this keto pumpkin pie recipe!

Chef Note: Be sure to use canned pumpkin, which is not to be confused with pumpkin pie filling.

Chef Note: The consistency of this dessert is more mousse-like as opposed to the denser consistency of traditional cheesecake.

Chef Note: You may use cinnamon, ginger, nutmeg, and cloves in place of pumpkin pie spice.

Happy fall, y’all.

Nutrition Information:
Yields 6 servings

  • Calories: 280
  • Fat: 27 g
  • Carbs: 5 g
  • Protein: 3 g

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