Keto No Bake Pumpkin Pie

4 from 5 votes

This Keto No Bake Pumpkin Pie has 3 layers and requires no baking. It is great for a clean keto Thanksgiving dessert or just whenever you want a pumpkin dessert. It is rich and creamy and oh so delish!

Course: Dessert

Cuisine: Keto

Servings:

Calories: 225kcal

Ingredients

Crust

50 grams pecans
50 grams walnuts
1.5 TBS butter

Cream Cheese Layer

8 oz softened cream cheese
1/4 cup heavy cream
1/4 tsp vanilla
2 TBS xylitol or sweetener of your choice

Pumpkin Layer

2 cup pumpkin
1/4 cup heavy cream
1 tsp pumpkin spice
1 tsp gelatin
2 TBS xylitol or sweetener of your choice - to taste

Whipped Cream Layer

3/4 cup heavy cream
1/2 tsp vanilla

Instructions

Crust Layer

Add all ingredients to a small food processor
Process until the nuts are fine and the butter incorporated
Press mixture on bottom of pie plate. Can also press up sides if you like

Cream Cheese Layer

In a small mixing bowl, combine all ingredients
With a hand mixer, whip all ingredients together
Spread mixture on top of crust - refrigerate while making the next layer

Pumpkin Layer

Combine all ingredients in a medium mixing bowl.
With a hand mixer, mix all the ingredients until they are light and fluffy
Spread on top of cream cheese layer and refrigerate.
At this point, you can wait to make the whip cream layer until just before serving or you can add it now and refrigerate

Whipped Cream Layer

Add all ingredients to a cold medium mixing bowl - preferably cold metal bowl.
With a hand mixer whip the cream until fluffy
Spread the whipped cream over the pumpkin layer
Serve the pie now or refrigerate a few hours

Notes

You can make this a day ahead without the whipped cream layer.

Add the whipped cream just before serving or an hour or 2 before serving.

It will be best to refrigerate the first 2 layers (cream cheese and pumpkin) for a couple of hours before serving so they can set.

Nutrition