Sugar -Free Pumpkin Pie Dip is a simple, Keto, low carb, grain free, gluten free, no-bake treat!
Pumpkin Pie Dip
'Tis the season of Pumpkin.
Obviously pumpkin recipes have been ruling my most recent postings, but I hope you won't mind just a few more. By the end of this month I will probably be all pumpkin-ed out. But until then, Pumpkin Pie Dip is my favorite recipe of all! I could just enjoy this creamy, fluffy pumpkin cheesecake dip with a spoon and nothing else! It is so good, in fact you might be tempting to overindulge, you have been warned!
No Bake Pumpkin Pie Dip
Don't you just love no bake desserts? I mean, the kitchenaid is my best friend. I love when you can just simply whip something up and share it with company. This pumpkin pie dip is so easy to make. I've been making it forever so I had to share it with you, but being that it is super simple and you may also have made something just like it, I've got a special recipe to pair this with perfectly.
Vanilla wafers! See them below? Yes Keto Low Carb Vanilla Wafers! They are the perfect compliment to this pumpkin pie dip! Yes you do have to bake them sorry, but they are so so so worth it!
5 simple ingredients, that is all you need to make this! Switch it up if you're not into pumpkin and turn it into Peanut Butter Dip if you prefer!
Nutrition info below does not include any cookies.
Sugar Free Pumpkin Cheesecake Dip
Sugar Free Pumpkin Cheesecake Dip
Ingredients
- 1 cup pumpkin puree
- 8 ounces cream cheese room temp
- 1 cup heavy whipping cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla liquid stevia or sweetener of choice to taste
Instructions
- In a stand mixer blend the pumpkin puree and cream cheese together until smooth.
- Once smooth add the remaining ingredients and blend on high until whipped.
- Taste and adjust sweetener as needed.
- Refrigerate until ready to serve.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Kathleen O
I think I made an error somewhere (really embarrassing as this seems like such a simple recipe!). My dip did not whip up nearly as thick as yours. I was using real pumpkin puree and not pumpkin pie filling. I used powdered sweetener to help bulk it up instead of the liquid stevia. I even cut back on the whip cream because it was just so liquidy. I know it will tighten up in the fridge but wondered if you had any thoughts on what could have happened. Thanks!
Brenda
Actually cutting back on the whip cream is what was probably the issue. You need that amount of whipped cream to thicken the dip and hopefully setting in the fridge helped.
Kim
Brenda;
Hi,i am going to make your pumpkin cheesecake dip and i have most of the ingredients to make the dip but i don't have the heavy whipping cream.Can i use a lighter whipping cream in place of the heavy whipping cream?what kind of treats can i dip into the pumpkin cream cheese dip after i make it at home?
Kim
Rose
I made this recipe and it turned out very bitter. Do you think that's the stevia taste or am I missing something?
Kathleen Quinlan
My Mom has dementia and Diabetes, she is dying for some Pumpkin pie. Maybe even Pumpkin pudding. She has to have sugar-free and very low carb. This is why I joined your site to try and get some ideas. If you have a recipe for the two things I mentioned please let me know. I know it would make mom happy. Her favorite pie was always pumpkin.
Thanks. The dip looks good but she is not into dips.
Brenda
https://www.sugarfreemom.com/recipes/low-carb-sugar-free-pumpkin-pie/
Kim
Brenda;
Hi,your pumpkin pie dip looks so good and tadty i am going to make it next friday or saturday after i buy the ingredients.How do i make your recipe for my mom and i?I also like and enjoy making pumpkin desserts this time of the year and halloween and christmas are my favorite seasons,but i am a type 2 diabetic i have to watch my sugar intake etc which is why i love your website.I enjoy picking your recipes to try at home in my kitchen.
I find that there is too many temptations around these two seasons to control my portions at home,but i am trying hard to just have a little bit of treats then hide them for another day.Your dip recipes like a lot to make up for 2 people.
What do you recommend that i do to make just enough pumpkin pie dip for my mom and i to eat with pumpkin cookies after i finish eating lunch or dinner?
Kim
Jenna
HI! I am just starting Keto and have discovered after weeks of trying that I just cannot get used to the stevia flavor. I know that some places have said Monk Fruit sweetener or Erythritol would also be a Keto approved sweetener. How would these be measured in place of Stevia? Have you ever used these other sweeteners?
Thanks!
Brenda
Monk fruit is keto as is erythritol. I like the Swerve brand. I find it's just not as sweet as stevia so you'll have to play around with how much you need by tasting.
Sondra
Can you freeze this.i have a lot of extra leftover and would hate to throw it out
Brenda
I'm not sure as I've never tried. Maybe just make half the recipe?
John Messina
Recipe looks great. I don't understand the serving sizes, though. The recipe says 16 servings. You say each serving is 1/2 cup, so that means the recipe should produce 8 cups. However, there only appears to be around 3 cups of ingredients in the recipe. So, how does this work out? Does the recipe "whip up" in volume enough to produce 8 cups in the end? Thanks!
Bethany
What is the actual serving size on this? I'm assuming it's not the 1g that the nutritional info shows. 🙂
Looks tasty!
Brenda
It's a 1/2 cup serving. Sorry my recipe plug in went wonky and I've got to fix all the servings manually!
Christina
One of my goals for this year was to learn to bake more without sugar. I haven't learned much and the year is nearly over. I am so excited to find your blog! It's going to be a go-to resource for me! I know I'll love it because I just dreamed up a recipe almost just like this (but without the cream).
(PS We have the same blog theme, so we must be destined to be buddies.)