Kalyn's Kitchen

Low-Sugar Pumpkin Cheesecake Pie (Video)

Low-Sugar Pumpkin Cheesecake Pie would be great for a pumpkin dessert that’s lower in sugar; see my tips for reducing the sugar even more.

PIN Low-Sugar Pumpkin Cheesecake Pie to try it later!

Low-Sugar Pumpkin Cheesecake Pie finished pie on plate

I never was a fan of pumpkin pie, and back in the days when I wasn’t watching my sugar intake I’d always pick banana cream for my Thanksgiving pie. Then I discovered a recipe for Sugar-Free Layered Pumpkin Cheesecake that I really liked, and I made that a few years for Thanksgiving. Then one year I got the urge to try something slightly different, and came up with this pumpkin cheesecake pie that’s halfway between pumpkin pie and pumpkin cheesecake. It has more pumpkin than the cheesecake recipe did, and the texture is a little closer to pumpkin pie, while still having that creamy mouth feel of cheesecake.

How did I like it? I gobbled up the piece you see in this photo for breakfast when I first posted the recipe! I highly recommend it for a slightly different take on Thanksgiving pie.

I made this three times to get a recipe with very minimal sugar that I loved the flavor of, and if I was better at baking, my oven wasn’t broken so I had to use the toaster oven, and Thanksgiving wasn’t four days away, I might have tried baking it in a water bath to prevent the cracking on top. I actually didn’t mind the more rustic look with a few cracks in the surface, but if anyone tries using a water bath to bake this, I’d love to hear how it turns out.

What ingredients do you need for this recipe?

  • cream cheese
  • Golden Monkfruit Sweetener (affiliate link)
  • vanilla
  • eggs
  • canned pumpkin puree (NOT pumpkin pie filling)
  • sour cream (see notes)
  • Cinnamon
  • apple pie spice (see notes)
  • purchased graham cracker pie crust, 9 oz. size (or see notes for other options)

How can you make this recipe lower in carbs?

Even the current version of this recipe that skips the original small amount of brown sugar for Golden Monkfruit Sweetener (affiliate link) still has quite a few carbs from the pumpkin and the purchased graham cracker crust. To make a version that’s lower in carbs, you could bake in a well-sprayed glass pie dish and just make this a crustless pie. Or my friend Kim has a recipe for Low-Carb Walnut Pie Crust that sounds perfect for this. Any low-carb pie crust would work for this recipe.

Want more Pumpkin Treats?

Check out My Favorite Pumpkin Recipes to see lots more sweet and savory treats to make with pumpkin!

Low-Sugar Pumpkin Cheesecake Pie process shots collage

How to Make Low-Sugar Pumpkin Cheesecake Pie:

(Scroll down for complete recipe including nutritional information.)

  1. Use a hand mixer to beat together softened cream cheese, Golden Monkfruit Sweetener (or other sweetener), and vanilla.
  2. Then beat in the eggs, adding them one at a time and beating about 10 seconds each time.
  3. Add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat until well combined.
  4. I’m not one of those people who loves to bake, so I used a purchased graham cracker crust. (If you buy a crust, be sure to get the larger 9 oz. size or the filling won’t fit.)  You can also make this with something like this Low-Carb Walnut Pie Crust or another nut crust or low-carb crust if you want less sugar. 
  5. Be sure to fold up the edges of the pan before you pour the filling in, because it comes clear to the top. (If you have the smaller size pie shell, bake some filling separately in a ramekin!)
  6. After you bake the pie for an hour and take it out of the oven, the center will be slightly puffed up but it will settle down as it cools.
  7. After about 15 minutes the middle will sink down a bit, but don’t worry!
  8. Right about now you’ll really be wanting to eat some, but it needs to be chilled for 3-4 hours or overnight before you serve the pie.
Low-Sugar Pumpkin Cheesecake Pie finished pie on plate

Low-Sugar Pumpkin Cheesecake Pie

Yield 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes

This Pumpkin Cheesecake Pie is lower in sugar compared to most pumpkin dessert recipes, but see my tips for making it even lower in sugar.


  • two 8 oz. packages cream cheese (see notes)
  • 1 1/4 C Golden Monkfruit Sweetener
  • 1 T vanilla
  • 4 eggs
  • 1 cup canned pumpkin puree (see notes)
  • 1/2 cup sour cream (see notes)
  • 1 tsp. Cinnamon
  • 1/2 tsp. apple pie spice (see notes)
  • 1 purchased graham cracker pie crust,  9 oz. size (see notes)


  1. Preheat oven to 325F/160C.
  2. Unwrap cream cheese and let it soften at room temperature for about 30 minutes.
  3. When cream cheese is soft, add Golden Monkfruit Sweetener and vanilla and use a hand mixer to beat together until well combined.
  4. Add eggs one at a time, beating about 10 seconds when each egg is added.
  5. Then add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat together until the mixture is completely combined and smooth.
  6. Fold up the metal edge of the purchased graham cracker crust, then pour the filling in until it comes just to the top. (If you have a smaller pie shell, bake some of the filling separately in a glass or crockery dish sprayed with non-stick spray.)
  7. Carefully transfer pie to oven and bake for 50 minutes or slightly longer, until pie is mostly set and barely starting to brown on top. It will still seem slightly wiggly when you remove it from the oven.
  8. Let pie cool for at least 30 minutes.
  9. Then refrigerate to chill for several hours or overnight.
  10. Serve with a dollop of whipped cream if desired.


Cream cheese needs to be softened at room temperature for about 30 minutes; use regular or light cream cheese, whichever you prefer. Use regular or light sour cream, whichever you prefer.

Be sure to use canned pumpkin and not pumpkin pie filling, which has added sugar.

Apple Pie Spice contains cinnamon, nutmeg, mace and cloves if you don’t have the blend.

For lower-sugar version you could make a Low-Carb Walnut Pie Crust or another low-carb crust instead of using a purchased crust.

Pie will keep in the refrigerator for several days, if you can manage to keep it around that long.

Recipe created by Kalyn with inspiration from Reduced Sugar Layered Pumpkin Cheesecake and pumpkin pie memories from childhood.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 452Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 159mgSodium: 371mgCarbohydrates: 31gFiber: 2gSugar: 13gProtein: 9g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
For The graham cracker crust I used for this Low-Sugar Pumpkin Cheesecake Pie has about 9 grams of sugar per serving if you divide the pie into 8 servings. If you’re following a strict low-carb eating plan you could make a Low-Carb Walnut Pie Crust. There’s some natural sugar in the pumpkin as well, but with Golden Monkfruit Sweetener and a low-carb or crustless option, this wouldn’t be too much of a carb splurge. The recipe would probably be phase 3 for the original South Beach Diet. But I’ll

Find More Recipes Like This One:
Use Dessert Recipes for more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated a few times to provide low-sugar options and was last updated with more information in 2021.

Pinterest image of Low-Sugar Pumpkin Cheesecake Pie

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    39 Comments on “Low-Sugar Pumpkin Cheesecake Pie (Video)”

  1. I just discovered this recipe and tried it, and it was amazing! I’m a very amateur baker and often have trouble finding healthier versions of recipes in which I can substitute ingredients. This one was easy to make, baked to perfection, and was delicious! It’s hard to tell that it didn’t use full fat ingredients. Thank you for this!

  2. I just made this for thanksgiving, tomorrow.  But I had extra filling so I cooked that in a little glass dish and tried it.  It is truly delicious!!!  I’m so happy to have this recipe, thank you!

  3. This is great alternative to traditional pumpkin cheesecake or pie. Very nice! Thanks.

    Happy Thanksgiving to you and your family.


  4. Angela, I know what you mean about using that leftover pumpkin! I freeze it until I get enough to make something with. So happy to hear the recipes are working well for you.

  5. Thanks for such an awesome recipe. I made this for Thanksgiving, but tweated it a bit using a spring-form pan and graham cracker crust. I used the whole can of pumpkin (1 1/5 cups) cause I couldn't think of what to do with the extra 1/2 cup:) I was wonderful!!!! So many compliments. I told NO ONE that it was Splenda and they gobbled it all up. I just made my 2nd one (for my 2nd Thanksgiving at my mom's tomorrow) and used the Pecan crust from your Raspberry Cheese Cake recipe…can't wait to try it tomorrow! Thanks for sharing so many fabulous SBD recipes. I've lost 10 lbs in 3 weeks eating nothing but what you post!

  6. Cassie, hope you will really enjoy it!

  7. I just took this pie out of the oven for my Thanksgiving dinner tomorrow and it looks delicious!! Thanks so much for sharing!!

  8. Tried this recipe the other day and it was fantastic! We will be using this one for thanksgiving.

  9. Danielle, so glad you liked it!

  10. Yum, what a great recipe! I've been looking for healthier alternatives and this is great!

  11. Interesting! I enjoyed reading your post. It makes a lot of sense, i love it. 🙂


  12. Ramona, you're so welcome! And what a brilliant idea to use ricotta; now I want to try that!

  13. Thank you, Klyn for all your recipes and instructions. Your site has made life so much easier for my mother and I(as we are both hypoglycemic and she has other food related problems). I made this pie without the sour cream and one ofthe packages of cream cheese. Used light ricotta cheese instead (to the same measurements)and it turned out wonderfully!

  14. Chigiy, it got two thumbs up from a couple of very picky small kids, so I think it's a winner! I definitely agree about the low sugar, I never miss it.

  15. I'm so making this. My kids were just asking me to make cheese cake the other day. I make all my pies with low sugar. After you start to use less sugar all other pies taste so sickeningly sweet.

  16. Adriana, thanks for those great instructions. I've heard about those types of crusts, but haven't made one.

  17. Thank you, Kalyn!

    For diabetics or people who just want a lower-carb option, you can substitute the graham cracker crust with either almond flour or ground pecan flour. Just mix 1 1/2 – 2 cups of almond flour or ground pecan meal (you can make this yourself in a blender or food processor, just make sure to buy unsalted pecans!) with a few tablespoons of melted butter. You can also add Splenda and spices, if you'd like your crust to be more flavorful. Mix all the ingredients into a bowl until you get something with a dough-like consistency, and then mold it into a pie dish like you would a normal crust. Bake on 350 for 10-20 minutes, but check after 10 minutes. You have to let it cool before pouring in Kalyn's delicious cheesecake filling. Nuts are a great alternative because they're high fiber, low carb, and low glycemic, plus they taste amazing.