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!
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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 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 from This Mom’s Menu:
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Triple Layer Pumpkin Dessert | Keto
Ingredients
Crust:
- 1 cup Pecan Halves
- 1/2 cup Almond Flour
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar substitute (I used Lakanto Golden)
- 1/4 tsp Salt
- 6 tbsp butter melted
Cheesecake Layer:
- 8 oz cream cheese softened
- 1/4 cup Lakanto Powdered Sugar Substitute (or 1/2 cup confectioners erythritol)
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup heavy whipping cream
Pumpkin Layer:
- 1 cup pumpkin puree
- 1/2 cup Unsweetened Almond Milk
- 3 large egg yolks
- 1 1/2 tsp pumpkin pie spice
- 1/4 cup confectioners erythritol (I use swerve)
- 1 tbsp unflavored gelatin (1 envelope)
- 1/2 cup heavy whipping cream
Whipped Cream Layer:
- 1 cup heavy whipping cream
- 1/4 cup confectioners erythritol (I use swerve)
- 1 tsp vanilla
- 1/4 tsp Xanthan Gum
- 1/2 tsp ground cinnamon
Instructions
For the Crust:
- Preheat the oven to 350 degrees F and grease the bottom of a 9×13″ 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
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