Pumpkin Pie Parfait

Your sweet tooth will thank you for this fall season with this heavenly pumpkin pie parfait! Decadent layers of pumpkin cream cheese mix, whipped cream, and crumb topping make up this fall pumpkin dessert that will give you all the pumpkin pie feels without the effort of actually making one!

This pumpkin parfait is what pumpkin dessert dreams are made of without having to go through the trouble of making an actual pumpkin pie.

Best of all, this low carb pumpkin dessert is sugar-free, gluten-free, and keto friendly. A must try pumpkin keto dessert this fall season.

Pumpkin pie parfait dessert in a glass tumbler being scooped out with a spoon.

What is Pumpkin Pie Parfait?

This pumpkin pie parfait is made with layers of a pumpkin cream cheese mixture, fresh whipped cream, and a homemade crumb topping.

All ingredients are sugar-free, low carb, and keto friendly.

What does a parfait taste like?

This pumpkin parfait has all the wonderful flavors of pumpkin pie in a dessert cup.

Is parfait served cold?

This pumpkin pie parfait is best served cold.

Various ingredients used in making a pumpkin parfait dessert recipes measuring in mixing bowls.

What ingredients do I need to make pumpkin pie parfait?

  • Almond Flour – a low carb and keto friendly alternative to all purpose flour.
  • Sweetener – monkfruit erythritol blend or preferred sweetener.
  • Pumpkin Pie Spice – a blend of ground cinnamon, nutmeg, cloves, and ginger.
  • Butter – melted and used to make the pumpkin pie crust crumbles.
  • Cream Cheese – use room temperature block cream cheese.
  • Heavy Cream – used to make fresh whipped cream.
  • Vanilla Extract – gives whipped cream a nice vanilla flavor.

How to make pumpkin parfait?

Using mason jars or dessert cups, layer pumpkin pie parfait layer by layer starting with pumpkin pie filling followed by whipped cream, then cookie crumbles, and repeat.

Homemade wholesome pumpkin cream cheese mix used in making a fall style pumpkin parfait dessert.

How long can I keep this pumpkin pie parfait in the refrigerator?

You can store this pumpkin pie parfait in the refrigerator for up to 3 days covered with plastic wrap.

What is the nutrition information for this pumpkin parfait recipe?

  • 439 Calories
  • 9g Carbohydrates
  • 3g Fiber
  • 8g Protein
  • 43g Fat
  • 111mg Cholesterol
  • 189mg Sodium
  • 170mg Potassium
  • 117mg Calcium
  • 1mg Iron
  • 7621ui Vitamin A
  • 2mg Vitamin C

Pumpkin pie parfait dessert in a glass tumbler served with a spoon top down shot.

What other pumpkin dessert recipes can I try?

Now, let’s get making this Pumpkin Pie Parfait recipe!

  • Prepping Time 5M
  • Baking Time 15M
  • Total Time 20M
  • Net Carb/Cup ~6g
  • Servings 3 Cups

Ingredients

Crumb Filling

Pumpkin Pie Filling

  • 1/2 Cup Pumpkin Puree
  • 4 oz Cream Cheese (softened)
  • 1/2 tsp Pumpkin Spice
  • 3 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)

Whipped Cream Filling

Directions

1) Gather all the ingredients.

2) Preheat oven to 350F.

3) In a small mixing bowl, combine Almond Flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It should still be crumbly.

4) Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness as shown below.

5) Bake for approximately 15-18 minutes or until browned. Let it cool completely (about 10-15 minutes). Note – for this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.

6) Next in a large mixing bowl, combine pumpkin puree, cream cheese, pumpkin pie spice, sweetener, and beat with a hand/stand mixer for 10-15 seconds until smooth and set aside.

7) In another large mixing bowl, combine heavy cream, sweetener, Vanilla Extract and beat with a hand/stand mixer for 3-5 minutes until stiff peak can be formed.

8) Once almond crust is cooled, break it into smaller pieces, place it inside a ziplock bag and smash it until crumbles are formed. Note – if almond crumb is not completely cool, it will not crumble.

9) To assemble, add the following layers into glass cup: pumpkin pie filling > whipped cream filling > crumb filling > pumpkin pie filling > whipped cream filling > sprinkle of crumb filling on top. Best severed chilled.

Hope you enjoy your Pumpkin Pie Parfait!

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More Recipes

Keto style pumpkin parfait dessert in a glass tumbler served with a golden spoon

Pumpkin Pie Parfait

Your sweet tooth will thank you for this fall season with this heavenly pumpkin pie parfait! Decadent layers of pumpkin cream cheese mix, whipped cream, and crumb topping make up this fall pumpkin dessert that will give you all the pumpkin pie feels without the effort of actually making one!
4.50 from 12 votes
Course: Dessert
Cuisine: Worldwide
Keyword: low carb pumpkin dessert, pumpkin keto dessert, pumpkin parfait, pumpkin pie parfait
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 cups
Print Recipe
Calories: 438kcal

Ingredients

Crumb Filling

  • 1/2 Cup Almond Flour or flour of choice
  • 1 1/2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1/4 tsp Pumpkin Spice
  • 1 1/2 tbsp Butter melted

Pumpkin Pie Filling

  • 1/2 Cup Pumpkin Puree
  • 4 oz Cream Cheese softened
  • 1/2 tsp Pumpkin Spice
  • 3 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice

Whipped Cream Filling

  • 1/2 Cup Heavy Cream
  • 1 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 1/4 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • Preheat oven to 350F.
  • In a small mixing bowl, combine Almond Flour, sweetener, and melted butter (melted in the microwave). Using a fork, blend well until combined. It should still be crumbly.
  • Spread crust mixture onto a silicone baking mat or parchment paper and flatten to approximately 1/4 inch thickness as shown below.
  • Bake for approximately 15-18 minutes or until browned. Let it cool completely (about 10-15 minutes). Note - for this particular recipe, it is better to over-bake than to under-bake so that the texture is more like a shortbread and not a soft cookie.
  • Next in a large mixing bowl, combine pumpkin puree, cream cheese, pumpkin pie spice, sweetener and beat with a hand/stand mixer for 10-15 seconds until smooth and set aside.
  • In another large mixing bowl, combine heavy cream, sweetener, Vanilla Extract and beat with a hand/stand mixer for 3-5 minutes until stiff peak can be formed.
  • Once almond crust is cooled, break it into smaller pieces, place it inside a ziplock bag and smash it until crumbles are formed. Note - if almond crumb is not completely cool, it will not crumble.
  • To assemble, add the following layers into glass cup: pumpkin pie filling > whipped cream filling > crumb filling > pumpkin pie filling > whipped cream filling > sprinkle of crumb filling on top. Best severed chilled.

Video

Nutrition

Calories: 438kcal | Carbohydrates: 9g | Protein: 8g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 189mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7621IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 1mg
*Values Based Per Serving
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