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Keto Pumpkin Cheesecake Pie - Creamy, Cozy, and Low-Carb

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the Crust: 1 1/2 cups fine almond flour
  • 3 tablespoons coconut flour
  • 3 tablespoons granulated erythritol or allulose
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the Cheesecake Layer: 8 ounces cream cheese, softened
  • 1/4 cup sour cream (or full-fat Greek yogurt)
  • 1/3 cup powdered erythritol or allulose
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Pumpkin Layer: 8 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup powdered erythritol or allulose
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon (for extra warmth)
  • 1/4 teaspoon fine sea salt
  • Optional Toppings: Lightly sweetened whipped cream (keto-friendly)
  • Chopped pecans or a dusting of cinnamon

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Grease a 9-inch pie plate or springform pan and line the bottom with parchment if using a springform.
  2. Make the crust: In a bowl, mix almond flour, coconut flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand.
  3. Press and pre-bake: Press the crust evenly into the pan and up the sides. Prick the bottom with a fork. Bake for 10–12 minutes until lightly set and just golden at the edges. Cool for 10 minutes.
  4. Beat the cheesecake layer: With a hand mixer, beat 8 oz cream cheese until smooth. Add sour cream, sweetener, vanilla, and salt; beat until fluffy. Beat in 1 egg just until combined. Do not overmix.
  5. Spread the cheesecake base: Pour into the cooled crust and smooth into an even layer. Chill in the freezer for 10 minutes to slightly firm.
  6. Mix the pumpkin layer: Beat remaining 8 oz cream cheese until smooth. Add pumpkin puree, sweetener, vanilla, pumpkin pie spice, cinnamon, and salt. Mix well. Beat in the 2 eggs one at a time just until smooth.
  7. Layer gently: Spoon the pumpkin mixture over the cheesecake base. Use an offset spatula to smooth the top without disturbing the layer below.
  8. Bake low and slow: Bake at 325°F for 40–50 minutes. The edges should be set and the center should jiggle like soft Jell-O when you gently nudge the pan.
  9. Cool gradually: Turn off the oven, crack the door, and let the pie sit for 15 minutes. Transfer to a rack and cool to room temperature.
  10. Chill to set: Cover and refrigerate at least 4 hours, preferably overnight, for clean slices and the best flavor.
  11. Serve: Top with whipped cream and a sprinkle of cinnamon or chopped pecans. Slice with a warm, clean knife for neat edges.