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