Kalyn's Kitchen

Sugar-Free Pumpkin Cheesecake Pie

I reworked this recipe to make a Sugar-Free Pumpkin Cheesecake Pie that can be baked in a springform pan, and we loved the new version. There’s a link to find the original version that was baked in a graham cracker crust if you prefer that one!

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

Sugar-Free Pumpkin Cheesecake Pie shown on serving plate with rest of pie on plate in background

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. But one year I got the urge to try something slightly different, and came up with a 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.

For years I made this as a Low-Sugar Pumpkin Cheesecake Pie, made in a graham cracker crust. (Use that link to see the original recipe if you were a fan.) But recently I got inspired to try making this a Sugar-Free Pumpkin Cheesecake Pie by baking it in a springform pan without the crust! And what a great experiment that turned out to be.

I used Golden Monkfruit Sweetener for this recipe, but after testing the new version a few times I slightly reduced the amount of sweetener for the sugar-free version and added a bit of almond flour for a more “pumpkin pie” texture. I also switched out the Apple Pie Spice for Pumpkin Pie Spice, but either will work. I baked this version at a slightly higher temperature too for a firmer pie when it didn’t have a crust. It was a hit with everyone who got a taste of the new version, hope you will try it if you’d like a lower-carb version of this long-time Kalyn’s Kitchen favorite.

What ingredients do you need for this recipe?

What is a Springform Pan?

A Springform Pan (affiliate link) is a baking dish that has a base and a removeable ring. When the the cake or cheesecake is done you can remove the outer ring to get a dessert that’s easier to cut and serve.

Can this recipe be made ahead?

This recipe needs a minimum of 4 hours chilling time, but it will benefit from being chilled overnight. That makes it perfect to bake the day before a big holiday meal!

What did I do to make this recipe lower in carbs?

This recipe used to be a a Low-Sugar Pumpkin Cheesecake Pie, made in a graham cracker crust that had quite a few carbs from the purchased graham cracker crust. I created this new version that’s baked in a springform pan to make it much lower in carbs, but if you were a fan of the original version you can still find it at that link. The old recipe had 29 net carbs, but this new sugar-free version has only 8.5 net carbs per serving!

Want more Pumpkin Treats?

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

Sugar-Free Pumpkin Cheesecake Pie process shots collage

How to make Sugar-Free Pumpkin Cheesecake Pie:

(Scroll down for complete recipe including nutritional information.)

  1. Preheat oven to 350F/175C. 
  2. Use a hand mixer to beat together softened cream cheese, Golden Monkfruit Sweetener (or other sweetener), and vanilla.
  3. Add the almond flour and beat about 30 seconds.
  4. Then beat in the eggs, adding them one at a time and beating about 10 seconds each time.
  5. Add canned pumpkin, sour cream, cinnamon, and pumpkin spice mix and beat until well combined.
  6. Pour mixture into a 9-inch Springform Pan (affiliate link) that you’ve sprayed with non-stick spray.
  7. Bake about 60 minutes, or until the the Pumpkin Cheesecake Pie is mostly set and firm, although the center will still seem slightly wiggly when you remove it from the oven. The center may be slightly puffed up but it will settle down as it cools.
  8. This needs to be chilled for  at least 4 hours or overnight if possible before you serve the pie.

Sugar-Free Pumpkin Cheesecake Pie shown on serving plate with rest of pie in background

Sugar-Free Pumpkin Cheesecake Pie shown on serving plate with rest of pie on plate in background

Sugar-Free Pumpkin Cheesecake Pie

Yield 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Additional Time 1 day
Total Time 1 day 1 hour 15 minutes

This Sugar-Free Pumpkin Cheesecake Pie is baked in a springform pan for a low-carb dessert with great pumpkin flavor

Ingredients

  • two 8 oz. packages cream cheese (see notes)
  • 1  C Golden Monkfruit Sweetener
  • 1 T vanilla
  • 1/4 cup almond flour
  • 4 eggs
  • 1 cup canned pumpkin puree (see notes)
  • 1/2 cup sour cream (see notes)
  • 1 tsp. Cinnamon
  • 1/2 tsp. pumpkin spice mix

Instructions

  1. Preheat oven to 350F/175C.
  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 almond flour and beat about 30 seconds more.
  5. Add eggs one at a time, beating about 10 seconds when each egg is added.
  6. Then add canned pumpkin, sour cream, cinnamon, and pumpkin spice mix and beat together until the mixture is completely combined and smooth.
  7. Pour mixture into a 9-inch springform pan that you've sprayed with non-stick spray.
  8. Bake about 60 minutes, or until the the Pumpkin Cheesecake Pie is mostly set and firm, although the center will still seem slightly wiggly when you remove it from the oven.
  9. The center may be slightly puffed up but it will settle down as it cools.
  10. This needs to be chilled for at least 4 hours or overnight if possible before you serve the pie.

Notes

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. .

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:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 309Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 159mgSodium: 220mgCarbohydrates: 10gFiber: 1.5gSugar: 6.5gProtein: 8.1g

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!


square thumbnail image of Sugar-Free Pumpkin Cheesecake Pie on serving plate

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This updated version of Sugar-Free Pumpkin Cheesecake Pie would be good for low-carb or Keto diets and it’s also gluten-free. I would eat this for the original South Beach Diet for a holiday treat, although if you’re following the letter of the law pumpkin is phase 2 or 3 for South Beach and they would recommend reduced-fat dairy products.

Find More Recipes Like This One:
Use Desserts and Baking 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 in 2021 it was updated into a sugar-free version that’s baked in a springform pan.

Sugar-Free Pumpkin Cheesecake Pie Pinterest image

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    39 Comments on “Sugar-Free Pumpkin Cheesecake Pie”

  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.

    Velva

  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. 🙂

    vee

  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.