No Bake Pumpkin Pie
I was asked to ketofy a No Bake Pumpkin Pie so here it is.
It is definitely NOT dairy free but is great on special occasions like Thanksgiving, Halloween or just for the fall pumpkin time of year.
It can be made the day before so you aren’t busy making pies on your holiday.
Keto No Bake Pumpkin Pie
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!
Servings: 10
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
Calories: 225kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Fiber: 1g | Sugar: 3g | Sugar Alcohol: 2