Ingredients
Scale
- 1 recipe keto graham cracker crust
- 1 cup heavy cream
- 16 ounces cream cheese
- 15 ounces pumpkin puree (unsweetened)
- 1 cup sugar-free powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare the graham cracker crust and refrigerate it while making the filling.
- In a medium bowl, beat heavy cream to stiff peaks.
- In a separate bowl, beat cream cheese until light and fluffy.
- Add pumpkin puree and beat until smooth.
- Add powdered sugar and beat until fully incorporated.
- Mix in vanilla, cinnamon, nutmeg, and salt.
- Gently fold in the whipped cream.
- Pour the filling into the crust.
- Refrigerate overnight to set.
Notes
- Use a pre-made keto graham cracker crust or follow a recipe.
- Ensure all ingredients are at room temperature for smoother mixing.
- For a firmer texture, chill for at least 8 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg