Low Carb Layered Pumpkin Dessert | THM: S, Keto, GF

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Sometimes I think every variation of a pumpkin recipe has surely been created now, but no! A wonderfully versatile fruit (yes, I checked!) with seemingly no limits, this Low Carb Layered Pumpkin Dessert showcases just how delightful, and blood sugar-friendly squash can be!

A Fuel Pull ingredient, meaning it can be used in Trim Healthy Mama S, E, and FP settings because it’s low in both carbs and fat, pumpkin is an essential part of staying on plan in the Fall for me!

This Low-Carb Layered Pumpkin Dessert features a shortbread – almost snickerdoodle tasting – crust, a white cheesecake layer, a cool and creamy pumpkin spice layer, and then for the garnish, you can choose to layer or pipe on whipped cream, nuts, and/or spices in your desired amount.

Aside from the fact that this pumpkin dessert is low carb, gluten-free, sugar-free, diabetic-friendly, keto and Trim Healthy Mama S compatible, it’s also made without any special ingredients!

If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.

I garnished the top of my Low Carb Pumpkin Layer Dessert with a layer of whipped cream, chopped walnuts, and a sprinkle of nutmeg, but you can leave those off, or fancy it up by piping on the whipped cream and using your favorite nut (pecans are wonderful, too), and favorite pumpkin compatible spice (think cinnamon, nutmeg, ginger, or cloves, etc.).

Since this recipe makes a 9×13″ pan, it’s perfect for serving at large gatherings….like Thanksgiving!

Yield: 12-15 servings

Pumpkin Cheesecake Squares | THM: S

Pumpkin Cheesecake Squares | THM: S

Everyone will be begging you for this low-carb Pumpkin Cheesecake Squares recipe! You would never know it doesn't contain any sugar or gluten! A THM S dessert (also keto, low carb, and gluten-free). No special ingredients.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • CRUST:
  • 1/4 cup xylitol
  • 1/3 cup butter
  • 1 1/2 cups almond flour
  • 1 tsp cinnamon
  • CHEESECAKE LAYER:
  • 2 large eggs
  • 1/2 cup xylitol
  • 1 8oz. pkg. cream cheese softened
  • PUMPKIN LAYER:
  • 1 15oz. can canned pumpkin
  • 3 large egg yolks
  • 1/2 cup almond or cashew milk
  • 1/2 cup xylitol
  • 1/2 tsp mineral salt
  • 1 tsp ground cinnamon
  • 1 tbsp (or 1 envelope) unflavored gelatin
  • 1/4 cup cold water
  • 1 1/2 cups heavy whipping cream
  • GARNISH:
  • whipped cream
  • pecans or walnuts
  • cinnamon or pumpkin spice

Instructions

  1. Preheat oven to 350F.
  2. To make the crust: In a medium saucepan, melt butter and xylitol together. Remove from heat and stir in almond flour and cinnamon. Press into 9x13" pan. Bake for 10 minutes at 350 F.
  3. Beat together eggs, xylitol, and cream cheese until smooth. Spread evenly over crust. Bake for 15 minutes or until top appears set. Cool on wire rack.
  4. Meanwhile, combine the pumpkin, egg yolks, nut milk, xylitol, salt and cinnamon in a saucepan. Cook and stir until mixture is thickened; remove from the heat.
  5. Dissolve gelatin in water; add to saucepan. Beat whipping cream until stiff. Fold into pumpkin mixture until smooth. Spread over cooled cheesecake layer; chill for a least 2 hours, or until set. Garnish with whipping cream, nuts, and cinnamon or pumpkin spice as desired.
  6. These squares keep well for several days in the refrigerator.

Notes

If you’d like, you can replace the xylitol with half the amount in Gentle Sweet, or a quarter of the amount in Super Sweet. You can use one envelope of unflavored Knox gelatin in the pumpkin layer, or a tablespoon of Great Lakes or Trim Healthy Mama’s Just Gelatin instead.

Looking for more low-carb pumpkin desserts?

Pumpkin Cheesecake with Pecan Crust | THM: S

Pumpkin Cheesecakes With Maple Whipped Topping For 2 | THM: S

Mini Pumpkin Cheesecakes | THM: S

Pumpkin Chiffon Pie | THM: S

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18 thoughts on “Low Carb Layered Pumpkin Dessert | THM: S, Keto, GF”

  1. Nutritional info on this low carb layered pumpkin dessert made in a 9 x 13 pan? Curious on the net carb count and how any servings?

    Reply

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