Keto Pumpkin Pie Parfait

Your sweet tooth will thank you this fall season with this heavenly keto 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!

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

I am a die hard pumpkin pie fan through and through.

Every year, I wait until Thanksgiving to have my one slice of pumpkin pie.  Thankfully, now I don’t have to wait!

This keto pumpkin pie 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 pumpkin pie parfait recipe is keto and low carb!

But I must say, your taste buds won’t be able to tell the difference.

Keto style pumpkin parfait dessert in a glass tumbler served with a spoon top down shot

What’s Keto 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 of the ingredients are keto friendly, so you can eat it guilt free.

What’s pumpkin puree and what kind should I use?

Pumpkin puree is cooked pumpkin that’s been mashed and canned.  You can find it at most grocery stores during the fall season and some year round.

Make sure you get pumpkin puree and not pumpkin pie mix.  Pumpkin puree is just pumpkin with no additives whereas pumpkin pie mix has many ingredients premixed in.

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

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

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

Do you have any tips in making this pumpkin parfait dessert recipe?

  • Make sure you buy pumpkin puree and not pumpkin pie mix.
  • Piping is not necessary.  You can assemble the layers using a spoon but if you prefer to pipe, you can use a ziplock bag by cutting the corners off.
  • It’s better to over-bake than to under-bake the crumb topping so it will easily crumble.
  • Make sure the crumb topping is completely cool so that it will crumble and break apart.

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

What other keto pumpkin fall recipes can I try?

Keto Pumpkin White Chocolate Chip Cookies

Keto Pumpkin Cheesecake Tarts

Keto Pumpkin Pancakes

Pumpkin Pie Chia Pudding

Pumpkin Cold Brew

For this fall dessert recipe, you will need Almond Flour and Monkfruit as the special ingredients, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get making some fall desserts with this Keto Pumpkin Pie Parfait!

  • 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 Monkfruit

Whipped Cream Filling

Directions

1) Gather all the ingredients.

2) Preheat oven to 350F.

3) In a small mixing bowl, combine Almond Flour, Monkfruit, 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, Monkfruit, 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, Monkfruit, 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 Keto Pumpkin Pie Parfait!

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More Recipes

Keto style pumpkin parfait dessert in a glass tumbler being scooped up with a spoon

 

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

 

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

Keto Pumpkin Pie Parfait

Your sweet tooth will thank you this fall season with this heavenly keto 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!
5 from 2 votes
Course: Dessert
Cuisine: Worldwide
Keyword: Fall Desserts, pumpkin desserts, pumpkin 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
  • 1 1/2 tbsp Monkfruit
  • 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 Monkfruit

Whipped Cream Filling

  • 1/2 Cup Heavy Cream
  • 1 tbsp Monkfruit
  • 1/4 tsp Vanilla Extract

Instructions

  • Gather all the ingredients.
  • Preheat oven to 350F.
  • In a small mixing bowl, combine Almond Flour, Monkfruit, 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, Monkfruit, and beat with a hand/stand mixer for 10-15 seconds until smooth and set aside.
  • In another large mixing bowl, combine heavy cream, Monkfruit, 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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