Keto Pumpkin Cheesecake Pie, Sugar Free And Gluten Free

This keto pumpkin cheesecake pie gives you the best parts of pumpkin pie and cheesecake in one creamy, sugar free dessert. It has all the pumpkin spice flavor you crave during fall, with a rich cheesecake texture and a buttery low carb crust.

It is the kind of dessert that feels special enough for Thanksgiving or Christmas, but simple enough to make whenever you want a pumpkin treat without the sugar overload.

And the best part? This easy keto pumpkin cheesecake pie does not require a water bath. That means less fuss, less stress, and a creamy pumpkin dessert that can be made with basic low carb ingredients.

If you love pumpkin pie and cheesecake, this recipe brings them together beautifully. Each slice is rich, smooth, perfectly spiced, and with only 5.5 net carbs per serving!

Make sure you also visit our Keto Cheesecakes for more delicious flavor and style options and, of course, all our Keto Pumpkin Recipes.

Why You Will Love This Sugar Free Pumpkin Cheesecake

This recipe is a reader favorite for good reason. It is simple, rich, and perfect for sharing.

You will love that it is:

• Sugar free
• Keto friendly
• Gluten free
• Easy to make
• Made without a water bath
• Perfect for fall, Thanksgiving, and Christmas
• Creamy, spiced, and satisfying

This keto pumpkin pie cheesecake is also a great option when you want a dessert that both low carb and non low carb family members can enjoy.

It tastes like a traditional fall dessert, but without regular sugar or a high carb crust.

The Story Behind This Keto Pumpkin Cheesecake Pie

This recipe was shared by Lisa Pantoja, a member of the Fit To Serve Group community that used to meet monthly at our church.

Like many of us, Lisa wanted to enjoy her family's favorite fall desserts while staying committed to keto. She took a classic pumpkin pie recipe and gave it a low carb makeover by turning it into this creamy pumpkin cheesecake pie.

I love recipes like this because they remind us that keto does not have to feel restrictive. With a few smart swaps, you can still enjoy the flavors tied to family gatherings, holiday tables, and sweet memories.

Low-Carb Pumpkin Cheesecake

This low carb pumpkin cheesecake is a cross between a classic pumpkin pie and a baked cheesecake.

The pumpkin puree gives it that familiar fall flavor, while the cream cheese makes it rich and creamy. The pumpkin pie spice brings warmth, and the sugar substitute keeps it sweet without the added sugar.

Unlike a traditional cheesecake, this one is baked in an 8 inch pie pan or springform pan, making it easier and quicker to prepare.

It is also a great make ahead dessert because it needs time to chill before slicing. That makes it perfect for holiday entertaining when you want to prepare as much as possible in advance.

Keto Pumpkin Pie Cheesecake

If you are searching for a keto pumpkin pie with cream cheese, this recipe fits the bill.

It has the familiar flavor of pumpkin pie, but the cream cheese gives the filling a smoother, richer texture. Think of it as pumpkin pie's creamier, more indulgent cousin.

The filling bakes into a custard-like cheesecake layer that slices beautifully once chilled. Add a dollop of sugar free whipped cream and a sprinkle of cinnamon or nutmeg, and it is ready for your holiday table.

Ingredients Needed

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The following is the list of ingredients needed:. Note that the full printable recipe card is at the bottom of the page, including the nutritional information.

Keto Cheesecake Crust

• Pecan meal or almond meal
• Melted butter
• Almond flour

Pumpkin Cheesecake Filling

• Pumpkin puree 
• Softened cream cheese
• Egg, room temperature
• Granulated sugar substitute
• Pumpkin pie spice
• Orange extract (optional)

Pumpkin Puree vs Pumpkin Pie Filling

Be sure to use pumpkin puree, not pumpkin pie filling.

Pumpkin puree is simply cooked and pureed pumpkin. Pumpkin pie filling usually has added sugar and spices, which will add unnecessary carbs and make the recipe too sweet.

For this keto pumpkin cheesecake pie, you want plain canned pumpkin puree. This allows you to control the sweetness and spices while keeping the recipe low carb and sugar free.

Best Sweeteners For Sugar Free Pumpkin Cheesecake

For the best results, use a granulated sugar substitute that measures cup for cup like sugar.

Good options include:

• Monk fruit erythritol sweetener
• Swerve granulated sweetener
• An allulose monk fruit blend

You can also use Pyure, but keep in mind that it is much sweeter than most cup for cup sweeteners. If using Pyure, you will need to reduce the amount by half so the cheesecake does not become overly sweet.

For a smoother filling, make sure the sugar substitute is well blended into the pumpkin and cream cheese mixture.

How To Make This Keto Cheesecake

Start by preparing the low carb crust. Combine the pecan meal or almond flour with melted butter until the mixture has the texture of damp crumbs. Press the crust evenly into the bottom of an 8 inch pie pan or springform pan.

Bake the crust until it is lightly golden, then set it aside while you prepare the pumpkin cheesecake filling.

In a large mixing bowl, beat the softened cream cheese, pumpkin puree, and sugar substitute until smooth and creamy. Add the egg, pumpkin pie spice, and orange extract, if using. Mix until everything is fully combined.

Pour the pumpkin cheesecake filling into the prepared crust and spread it evenly.

Bake until the center is set but still has a slight jiggle. Let the pie cool, then chill it in the refrigerator for at least one hour before slicing.

For the cleanest slices and best texture, I recommend chilling it longer if time allows.

Why Room Temperature Ingredients Matter

For a smooth pumpkin cheesecake filling, make sure your cream cheese and egg are at room temperature before mixing.

Cold cream cheese can leave small lumps in the filling, and a cold egg may not blend as evenly. Letting the ingredients sit out before baking helps create a creamier texture.

This is a simple step, but it makes a big difference.

Optional Orange Extract

The orange extract is optional, but I love what it does for pumpkin desserts.

A tiny amount of orange extract brightens the pumpkin spice flavor without making the cheesecake taste like orange. It adds a subtle warmth that makes the filling taste even more special.

If you do not have orange extract, you can leave it out and still have a delicious keto pumpkin cheesecake pie.

Tips For The Best Keto Pumpkin Cheesecake Pie

For the best results, keep these tips in mind:

• Use plain pumpkin puree, not pumpkin pie filling.
• Soften the cream cheese before mixing.
• Use room temperature egg for a smoother filling.
• Do not overbake the cheesecake.
• Let the pie chill before slicing.
• Use a sharp knife and wipe it clean between slices.
• Serve with sugar free whipped cream for a pretty presentation.

Can I Make This Keto Pumpkin Cheesecake Crustless?

Yes, you can make this a crustless keto pumpkin cheesecake if you prefer to skip the crust.

Grease the pie pan well, then pour the filling directly into the pan and bake until set. Keep in mind that the texture will be softer without the crust, so it is important to chill it well before slicing.

A crustless version is a great option if you want to reduce the carbs a little more or make the recipe even simpler.

Can I Use Almond Flour Instead Of Pecan Meal?

Yes. If you do not have pecan meal, almond flour or almond meal will work.

Pecan meal gives the crust a richer, slightly buttery flavor that pairs beautifully with pumpkin. Almond flour gives a more neutral flavor and still makes a great low carb crust.

Either option works well, so use what you have on hand.

How To Store Keto Pumpkin Cheesecake Pie

Store this keto pumpkin cheesecake pie covered in the refrigerator for up to 5 days.

Because it contains cream cheese and egg, it should not be left out at room temperature for long. Keep it chilled until you are ready to serve.

This makes it a wonderful make ahead dessert for the holidays. You can bake it the day before, chill it overnight, and serve it the next day with whipped cream.

Can You Freeze Keto Pumpkin Cheesecake Pie?

Yes, this pie can be frozen.

For best results, let the cheesecake cool and chill completely first. Wrap it tightly and freeze it for up to 3 weeks. Thaw it in the refrigerator before serving.

I recommend freezing it without whipped cream and adding the topping after it has thawed.

More Keto Pumpkin Desserts To Try

If you love this keto pumpkin cheesecake pie, be sure to also try these low carb pumpkin desserts:

• Keto Pumpkin Pie
• Keto Pumpkin Pecan Pie
• Keto Pumpkin Pie Cookies
• Keto Pumpkin Cream Cheese Donuts
• Keto Pumpkin Cranberry Curd Cheesecake Pie
• Keto No Bake Pumpkin Cheesecake

Pumpkin season is a great time to keep a few easy sugar free desserts on hand so you can enjoy the flavors of fall without feeling deprived.

Keto Pumpkin Cheesecake Pie FAQ

Is pumpkin keto friendly?

Pumpkin can fit into a keto diet when used in moderation. Since this recipe uses pumpkin puree along with cream cheese, egg, and a low carb crust, it keeps the carbs much lower than traditional pumpkin cheesecake or pumpkin pie.

Is this a low sugar pumpkin cheesecake?

Yes. This is a low sugar pumpkin cheesecake because it is sweetened with a sugar substitute instead of regular sugar.

Can I make this ahead of time?

Yes. This is a great make ahead keto dessert. Bake it the day before, chill it overnight, and serve it the next day.

Do I need a water bath?

No. This keto pumpkin cheesecake pie does not require a water bath, which makes it easier than a traditional cheesecake.

Can I use homemade pumpkin puree?

Yes, but make sure it is thick and well drained. Homemade pumpkin puree can sometimes be watery, which may affect the texture of the cheesecake filling.

Can I make this in a springform pan?

Yes. You can make this recipe in an 8 inch springform pan or an 8 inch pie pan.

Tag Us

I sure hope you will give this pumpkin cheesecake a try.

Once you do, make sure you remember to tag us on Instagram and Facebook. It's what keeps this girl encouraged to keep sharing and perfecting her recipes.

Be sure to also check out our keto fall desserts for more delicious options!

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