Pumpkin Cheesecake Pie

Low Carb Pumpkin Cheesecake Pie

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Pumpkin Cheesecake Pie

Anyone that knows me knows I am not really a fan of pumpkin pie.  However, Pumpkin Cheesecake Pie is a different story. All the flavor of the your favorite holiday dessert, but in a cheesecake. 

In pie form it bakes in half the time. Great for a fall holiday party.

Low Carb Pumpkin Cheesecake Pie

My Favorite Pumpkin Recipes

Low Carb Pumpkin Cheesecake Pie

Easy to make a day ahead of your party

This is one of those desserts that is easy to make early. Because of the chill time it’s nice to make this dessert a day or so before your Thanksgiving holiday party to free up oven space.

I actually like Pumpkin Cheesecake Pie super cold after I have pulled it from the freezer and let it thaw for 10 or so minutes.

Low Carb Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Anyone that knows me knows I am not really a fan of pumpkin pie. However, Pumpkin Cheesecake Pie is a different story. All the flavor of the pumpkin pie, but in a cheesecake. And because it’s in pie form it bakes in half the time. Great for a fall holiday.
Prep Time: 20 minutes
Cook Time: 25 minutes
chill time: 1 hour 15 minutes
Course: Dessert
Cuisine: American, Holiday
Keyword: cheesecake, pumpkin, pumpkin cheesecake, pumpkin pie
Servings: 10 slices
Calories: 285kcal


Pie crust

Cheesecake filling

  • 16 ounces cream cheese softened
  • 1/3 cup low carb sweetener Lakanto, powdered
  • 2 teaspoons pumpkin spice extract
  • 2 eggs

Pumpkin Pie Mix

  • 1/4 cup pumpkin purée
  • 1/2 teaspoon pumpkin pie spice mix
  • 1 tablespoon Lokanto Monk fruit sweetener powdered


  • Preheat oven to 350*.
  • In small clean bowl melt 1/4 cup butter in microwave. Mix in almond flour, sweetener, psyllium husk and pumpkin pie spice mix. Using a fork blend all the crust ingredients together to form a crumbly mixture.
  • Press crumbly pie mixture into a 9 inch pie tin. Set aside.
  • In a large clean bowl using a hand mixer, blend together the cream cheese and sweetener until smooth and creamy. Add in the pumpkin spice extract and eggs and continue to blend until smooth and creamy. Set aside.
  • In another small clean bowl mix together the pumpkin purée, sweetener and pumpkin pie spice mix. Take 2 tbsps of the cream cheese mixture and added to the pumpkin mixture. Blend the pumpkin mixture until fully combined.
  • Pour the cream cheese mixture into the pie crust and smooth completely. Place spoonfuls of your pumpkin mixture on top of the cream cheese mixture. Using a small spoon or the tip of a knife swirl together the pumpkin and cream cheese mixture. Be creative and work in swirls.
  • Place cheesecake pie into oven. Bake for 25 minutes. Remove from oven and sit on the counter to cool for about 20 minutes. Then place your pumpkin cheesecake pie into the fridge to chill for at least one hour.
  • Slice and serve.


Calories: 285kcal | Carbohydrates: 7g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 199mg | Potassium: 87mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1752IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
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MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.

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  1. Sylwia November 26, 2019 at 2:21 am

    Can I use eryrhritol ?

    1. KELLIE LOGSDON November 26, 2019 at 5:24 am

      Yes!The Lakanto Monkfruit Sweetener is a monkfruit erythritol blend You absolutely can use all erythritol, but be aware that some erythritol is more course….which may recrystalize a bit upon cooling. STill very delish…just a slightly different texture.