Sugar-Free Pumpkin Cheesecake Pie
I reworked this recipe to make it 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!
I never was a fan of pumpkin pie, and back in the days when I wasn’t watching my sugar intake so much 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 this Sugar-Free 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 pumpkin cheesecake pie into a sugar-free recipe by baking it in a springform pan without the crust! And what a great experiment that turned out to be.
I use either Monkfruit Sweetener or 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?
- cream cheese
- Monkfruit Sweetener (affiliate link)
- vanilla
- Almond Flour (affiliate link)
- eggs
- canned pumpkin puree (NOT pumpkin pie filling)
- sour cream
- Cinnamon
- pumpkin spice mix (affiliate link)
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 the Sugar-Free Pumpkin Cheesecake Pie 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 pumpkin cheesecake pie recipe lower in carbs?
This recipe used to have 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 Low-Sugar Pumpkin Cheesecake Pie on my site. The old recipe had 29 net carbs, but this new sugar-free version has only 8.5 net carbs per serving!
How to make Sugar-Free Pumpkin Cheesecake Pie:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 350F/175C.
- Use a hand mixer to beat together softened cream cheese, Golden Monkfruit Sweetener (or other sweetener), and vanilla.
- Add the almond flour and beat about 30 seconds.
- Then beat in the eggs, adding them one at a time and beating about 10 seconds each time.
- Add canned pumpkin, sour cream, cinnamon, and pumpkin spice mix and beat until well combined.
- Pour mixture into a 9-inch Springform Pan (affiliate link) that you’ve sprayed with non-stick spray.
- 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.
- This needs to be chilled for at least 4 hours or overnight if possible before you serve the pie.
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
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)
- 1Â CÂ Monkfruit Sweetener (see notes)
- 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
- Preheat oven to 350F/175C.
- Unwrap cream cheese and let it soften at room temperature for about 30 minutes.
- When cream cheese is soft, add Golden Monkfruit Sweetener and vanilla and use a hand mixer to beat together until well combined.
- Add almond flour and beat about 30 seconds more.
- Add eggs one at a time, beating about 10 seconds when each egg is added.
- Then add canned pumpkin, sour cream, cinnamon, and pumpkin spice mix and beat together until the mixture is completely combined and smooth.
- Pour mixture into a 9-inch springform pan that you've sprayed with non-stick spray.
- 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.
- 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.
Either Monkfruit Sweetener or Golden Monkfruit Sweetener will work for this recipe, but in recipes without much liquid I am starting to think Classic Monkfruit dissolves a bit better.
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:
8Serving Size:
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This updated Sugar-Free Pumpkin Cheese Cake 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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This pumpkin cheesecake pie 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. The recipe was last updated with more information in 2023.
62 Comments on “Sugar-Free Pumpkin Cheesecake Pie”
1 C of monk fruits? Like 1 cup? I think that’s a mistake. Do you know how much monk fruit do you use?
The recipe uses one cup of granulated Monkfruit Sweetener. If you click the link in the post you can see what that product is if you’re not familiar with it.
Recipes look delicious
Glad you like it.
Do you have to use the almond flour? Or what could be a substitute for it?
Sorry but I’ve never made this without almond flour and I am not a good enough baker to guess what would work in place of it. If you want to search for it on the site I have a popular recipe for Sugar-Free Layered Pumpkin Cheesecake that doesn’t have almond flour.
I don’t have access to my springform pan (still packed from a move). Â Can I use an 8 x 8 glass pan lined with foil? Thanks!
I’ve never baked it that way with this new version, so I can only guess. But I think it might work.
What is this Monkfruit sweetener you use and do I buy it in a specialty store? I’ve never heard of it!
There is a link in the post to show it on Amazon. You can read about it there!
I made this for thanksgiving. Â It was so good! Â And the house smelled amazing while this was baking. Â
I made with a store bought crust for company; I just did not eat the crust. The batch made enough for 2 pies.  I froze the  remaining batch, and recently defrosted and made again.  Another fabulous pie.
I’m keeping this recipe close and center !
How fun, so glad to hear you enjoyed it so much!
Have you ever tried with coconut flour?
No I haven’t really baked with coconut flour so I’m not sure how it would work in this. But the small amount of flour is just to add more bulk so it might be fine, I just can’t say for sure.
I’ve just made the recipe. It looks and smells wonderful! At what point do I remove the ring of the spring form pan?
Once it’s chilled you can remove it any time. If you’re not eating that soon I’d leave it on until you serve it.
I am planning to make this to take to our Thanksgiving dinner next week but I would like to serve it with a keto whipped topping. Do you have a recipe for such a thing?
No, I’m sorry but I don’t have a recipe like that. Maybe try Google? Hope you enjoy it.
This looks delicious! I am allergic to tree nuts and can’t have nut flours. Do you know what other low carb flour would work in the recipe? I haven’t experimented enough so I’m not sure which ones would not add a funny flavor. Thanks for all of the hard work you put into this site! Everything I have made has been delicious!Â
I wish I was better at baking so I could tell you how to adapt it. But here is what I do know: The recipe didn’t include flour when it was made in a graham cracker crust. The almond flour is to thicken and add more texture.
I did make it first without almond flour, but I did like it better with a little of that added. Maybe try googling “what can you use instead of almond flour” and see what you can find.
I decided to use 2 tablespoons of ground Flaxseed Meal in place of almond flour so it would still be low carb and gluten free. It is delicious!!! Thank you!!! 🙂Â
I’m so happy to hear that worked out for you! And thanks for reporting back so other people can know about a nut-free version!
delish!
Thanks, glad you enjoyed it!
I am unable to see how much cream cheese the recipe calls for. Â Sorry if I missed it. Â Could you please advise?
I am thinking you didn’t scroll down to the actual recipe maybe? (The list of ingredients is something Google wants, the actual recipe is farther down. You can use the Jump to Recipe button to go right to it.)
Here’s what it says in the recipe: two 8 oz. packages cream cheese
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!
Thanks Heather, so glad you enjoyed it!
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!
So glad to hear you enjoyed it!
This is great alternative to traditional pumpkin cheesecake or pie. Very nice! Thanks.
Happy Thanksgiving to you and your family.
Velva
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.
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!
Cassie, hope you will really enjoy it!
I just took this pie out of the oven for my Thanksgiving dinner tomorrow and it looks delicious!! Thanks so much for sharing!!
Tried this recipe the other day and it was fantastic! We will be using this one for thanksgiving.
Danielle, so glad you liked it!
Yum, what a great recipe! I've been looking for healthier alternatives and this is great!
Interesting! I enjoyed reading your post. It makes a lot of sense, i love it. 🙂
vee
Ramona, you're so welcome! And what a brilliant idea to use ricotta; now I want to try that!
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!
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.
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.
Adriana, thanks for those great instructions. I've heard about those types of crusts, but haven't made one.
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.
Thanks Kara! I'm so glad to have some taste testers for the pie so I can verify that it's both adult and kid-approved! (That comment is from my gorgeous niece Kara, mother of three of the cutest kids in the universe!)
I had the pleasure of eating this pie first hand and it was awesome! Tim polished off the last 2 pieces when we got home. You are the best!
Karen, haven't seen that site before, so don't really have an opinion about their recipes. I can't publish a comment with the link or I'll be over-run with people posting links to other sites in my comments. I think there are lots of sources for healthy recipes though, just find what works for you.
Karen, two package, 8 oz. each for a total of 16 ounces. Thanks for pointing out that isn't crystal clear. I will edit to make sure no one gets confused.
Kalyn, Did you mean two 8 oz. packages of cream cheese for a total of 16 ounces or two 4 oz. packages for a total of 8 ounces? I'm guessing the former, but it wasn't clear to me. Thank you for all of your hard work. It is wonderful to have a SB source of inspiration. Karen
We don't celebrate Thanksgiving and I have never used pumpkin in dessert before.
This looks so good, I'm bookmarking this recipe.
Happy Thanksgiving, Kalyn.
Lydia and Gina, I am loving the lights. Next time I'll do custom white balance before I shoot, because I had to adjust that on these photos (shot with white balance on auto) but still I thought the pictures weren't bad at all.
TW, I'd say you're well qualified for pie duty! Hope you will post your pies. (I'm pie-crust challenged, but recently Andrea Meyers posted a whole wheat pie crust I might try!)
Sou, you're welcome and Happy Thanksgiving to you too!
Joanne, I think you could sneak this past anyone, even people who usually only like real sugar. Yesterday my niece came with her husband and kids to pick up a table that I'm giving them. They all loved this, even the kids! (The kids were hesitant to try it, but after we convinced them to take a bit they both liked it.)
JoAnn, yes I did use a whole T of vanilla. Thanks for asking though, because I've been known to mess up!
Does this really use 1 T. of vanilla – the recipe it's based on only uses 1/2 tsp. Can't wait to try it, though!!
Beautiful! I'm going to make the traditional pumpkin pie, but most certainly will save this to make another time. Thanks for the post.
I'm making a normal-sugar pumpkin cheesecake for Thanksgiving since I think the family would stage a rebellion if I tried to give them anything low-sugar (they are already getting low fat…they just don't know it yet). I would love to make this myself though to have for dessert during the week!
What a lovely pie. I love pumpkin pie and I love cheesecake. I get the best of both worlds and its lower in sugar. Wonderful! Thanks so much for the recipe and Happy Thanksgiving.
Great pictures! I have those lights too. They work great now that it is dark so early.
Lauren, thanks. I really like how it turned out (at least the third try!)
PJ, when I adapt a recipe I use Splenda 1:1 for the sugar, so I'd guess so, but how sweet you like things is partly a matter of taste. You could start with a bit less sugar and the brown sugar mixed with the cream cheese and taste before you add the eggs, then decide if you want to add more sugar.
I like the cracks – it gives the pie character! Sounds delicious, too. I'm on pie duty this year, and I'm getting down to the wire, so I've got to come up with a plan soon.
The photos look great, and I'm so glad you're enjoying the EGO lights. The ability to shoot photos at night, especially at this time of year, has saved my sanity. Now we can actually eat (and photograph) dinner at dinner time!
wow, looks gorgeous! If I were to use regular sugar instead of splenda would the proportions be same? Thanks!
Gorgeous pie! Love the combination of cheesecake and pumpkin pie, and the low sugar can't hurt either =D.