This recipe for a Triple Layer Pumpkin Dessert is one that everyone will love! Take to to fall gatherings and no one will guess that it's actually keto friendly, gluten free and has no added sugar!
This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)
This dessert is seriously like heaven. I mean seriously. It's a delicious combination of creamy and crunchy, sweet and salty all wrapped up with everyone's favorite fall flavor ... Pumpkin!
This is also a recipe that NO ONE - whether they are low carbers or carb loaders, will suspect is actually keto. For that reason, It would be perfect for fall gatherings.
Ingredients and substitutions
The ingredients for this Triple Layer Pumpkin Dessert are pretty basic for most people on a keto diet, and should all be pretty easy to find at most supermarkets.
For the crust, I used a blend of almond flour (affiliate link) and ground pecans. You can't have pumpkin without pecans, but I didn't care for a pecan only crust and the almond meal gave it a nice balance. You could however use all almond meal or all pecans.
In the crust, I also used a brown sugar substitute to add some richness. My favorite is Lakanto Golden, but any will do. If you don't have a brown sugar substitute on hand, you could use any sugar substitute.
For the top, whipped cream layer, you can just use a pre-made sugar free whipped cream. But trust me when I say that homemade is SO much better! I like to add in a touch of xanthan gum. This makes a nice stiff whipped cream and prevents it from falling. If you'd prefer you can skip the xanthan gum and just wait to add the whipped cream immediately before serving.
When it comes to sweeteners, I almost always use a powdered erythritol because they don't get as grainy and integrate into cold and hot recipes really well. You can substitute with your preferred sweetener, just be sure to look up the conversion ratios.
Cooking Method
If it's been as hot where you live as it has been here in southern Indiana this year, then you will be pleased to know that this recipe only requires about 10 minutes of baking. The rest of the magic happens on the stove top and in the refrigerator.
The only tricky part of this recipe is cooking the pumpkin layer with the egg yolks. I am sure that a classically trained pastry chef would stroke out if they say my sure fire way to prevent the eggs from scrambling, but hey it works.
The trick is to mix everything together, including the egg yolks, in a cold sauce pan, then heat to a simmer over low heat while whisking constantly.
If by chance you do wind up with chunky eggs bits, you can try to salvage it buy pulsing it in a blender or hitting it with an immersion blender.
Be sure to check out these other great recipes:
Did you make this recipe?
Don't forget to rate and review it below! Also, be sure to tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!
Triple Layer Pumpkin Dessert | Keto
Ingredients
Crust:
- 1 cup Pecan Halves
- ½ cup Almond Flour
- ½ teaspoon ground cinnamon
- ¼ cup brown sugar substitute (I used Lakanto Golden)
- ¼ teaspoon Salt
- 6 tablespoon butter melted
Cheesecake Layer:
- 8 oz cream cheese softened
- ¼ cup Lakanto Powdered Sugar Substitute (or ½ cup confectioners erythritol)
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup heavy whipping cream
Pumpkin Layer:
- 1 cup pumpkin puree
- ½ cup Unsweetened Almond Milk
- 3 large egg yolks
- 1 ½ teaspoon pumpkin pie spice
- ¼ cup confectioners erythritol (I use swerve)
- 1 tablespoon unflavored gelatin (1 envelope)
- ½ cup heavy whipping cream
Whipped Cream Layer:
- 1 cup heavy whipping cream
- ¼ cup confectioners erythritol (I use swerve)
- 1 teaspoon vanilla
- ¼ teaspoon Xanthan Gum
- ½ teaspoon ground cinnamon
Instructions
For the Crust:
- Preheat the oven to 350 degrees F and grease the bottom of a 9x13" pan with non-stick spray.
- Pulse the pecans in a blender or food processor until they become a flour like consistency.
- In a bowl, combine the ground pecans, almond flour, cinnamon, brown sugar substitute, salt and melted butter. Stir to combine everything, then transfer to the prepared baking dish.
- Press the mixture into an even layer going all the way to the edges, but not up the sides. (the back of a rubber spatula makes this super easy!)
- Bake in preheated oven for 10 minutes, then set aside to cool.
For the Cheesecake Layer:
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetener and vanilla and mix until well integrated. Add the sour cream and heavy whipping cream. Beat on high speed until smooth and creamy and the mixture has slightly thickened.
- Pour this mixture over the cooled crust, and spread into an even layer. Place in the fridge while you prepare the rest of the dessert.
For the Pumpkin Layer:
- In a large, sauce pan combine the pumpkin, almond milk, egg yolks, Pumpkin pie spice. and sweetener. Mix well.
- Place the sauce pan over low heat, and stir constantly until the mixture begins to steam and lightly simmer.
- Remove from the heat and slowly sprinkle in the gelatin powder stirring constantly to prevent the gelatin from caking up. Once the gelatin is well integrated, stir in the heavy cream.
- Allow to cool slightly, then pour it over the cheesecake layer and return to the fridge.
For the Whipped Cream Layer:
- In a large bowl, combine the heavy whipping cream, sweetener, and vanilla. Mix using an electric mixer until it begins to stiffen.
- Slowly sprinkle the xanthan gum over the cream and mix again until stiff, being careful not to over mix.
- Carefully spread the whipped cream over the pumpkin layer, then sprinkle with the cinnamon.
- Allow the dessert to chill for at least 3 hours, or until the layers are firm enough to slice.
Notes
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens.
Nutrition
Cloudy says
No carbs at all?????
Sabra says
This recipe has 3g of net carbs, the nutrition info is located in the notes section of the recipe card
Alaina says
Fantastic recipe. So yummy. I love pumpkin and trying to stay low carb. My dad is a recently diagnosed diabetic. He was shocked he could have dessert when visiting my house from out of town. I sent what was left home with him. He talks about it all the time.
Sabra says
Thank you for the great review Alaina! I'm so glad to hear it was a hit 🙂
home sweet home says
nothing needs to be changed. this recipe is a TEN as is!!! It's a Thanksgiving lifesaver! Okay....I make this all year long 🙂
Samantha says
Can you sub in coconut flour instead of almond flour?
Evy Delano says
I made this using my own crust recipe which is similar, I made the pumpkin layer and used two whole eggs instead of separated eggs, and spread that into a cooled crust, and then put the cream cheese layer on top of it, and skip the whipping cream layer. It was to die for! Thank you for a great recipe.
SQ says
What can you use in lieu of the gelatin packet?
Cheryl says
Can this be frozen for travel??
Cheryl says
This sounds soooo delicious! I would love to cook in instant pot ot at least a round pan to show the pretty layers. Suggestions please.
Kristin says
This was SO delicious! I am looking forward to eating the leftovers over the next week! Definitely going to make it every Thanksgiving.