A creamy, pumpkin-spiced twist on keto pudding fluff — now in pie form!
Ingredients
1 block (8 oz) cream cheese, softened
1 cup canned pumpkin
2 cups heavy whipping cream
1 package sugar-free instant vanilla pudding mix
1 tsp vanilla extract
1–2 tsp pumpkin pie spice (adjust to taste)
Pinch of salt (optional, enhances flavor)
Crust: Pumpkin spice nut crust (store-bought or homemade)
Instructions
Whip the Cream Cheese
Place the room-temperature cream cheese in a mixer bowl.
Whip until smooth and creamy, scraping down the sides as needed.
Add Pumpkin
Add the canned pumpkin and continue mixing until fully combined and fluffy.
Incorporate the Cream
Slowly add the heavy whipping cream, about ½ cup at a time, to prevent splattering.
Let the mixture whip for several minutes until thick and smooth, scraping down the bowl a couple of times.
Flavor It Up
Add the vanilla extract and pumpkin pie spice. Mix again until evenly blended.
(Optional: add a small pinch of salt and a keto-friendly sweetener if you prefer it sweeter.)
Add the Pudding Mix
Sprinkle in the sugar-free vanilla pudding mix and whip everything together until light, fluffy, and fully incorporated.
Assemble the Pie
Scoop the filling into the pumpkin spice nut crust, spreading it evenly with a spatula.
Cover and refrigerate for several hours, or overnight, to let it set.
Serving Tip
Enjoy chilled, topped with a dollop of whipped cream and a sprinkle of pumpkin spice.
And don’t forget — the leftover fluff that doesn’t fit in the crust makes an amazing snack!
enjoy