Keto Pumpkin Pie Trifle

A nice trifle is a perfect dessert for any occasion. This keto pumpkin pie trifle is the perfect fall-centric sweet treat for any time!

WHAT IS KETO PUMPKIN PIE TRIFLE?

Trifles are desserts typically made with fruit, a layer of sponge cake, and custard. They are also normally topped with whipped cream.

The desserts are layered and are popular with fruits such as strawberry.

This keto pumpkin pie trifle is a pumpkin-based variation, which uses pumpkin pie spice to make it fall-inspired and utterly delicious. Layers of whipped cream and pumpkin filling make this recipe what it is.

PUMPKIN PIE TRIFLE INGREDIENTS

Before you try to make this recipe, make sure you have the following ingredients on hand.

For the pumpkin pie filling…

• 12 oz cream cheese, softened
• 1 cups heavy cream
• 1/2 cups Lakanto Powdered Monkfruit Sweetener
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• 1/2 cups pumpkin puree
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract

For the whipped cream filling…

• 1 batch of our Keto Whipped Cream

After you have all of this (including the ingredients needed for the whipped cream recipe), you’re set and ready to go!

HOW TO MAKE PUMPKIN PIE TRIFLE

1. Using a hand mixer or stand mixer, mix all of the pumpkin pie ingredients until mixture starts to thicken and “fluff”
2. Separately, combine all of the ingredients for our Keto Whipped Cream
3. Mix until the whipped cream is very, very thick
4. In a small trifle dish or other round container, later the two mixtures, starting with the pumpkin first
5. Layer until all of the ingredients are used up; the number of layers will vary depending on the size of your container
6. Let chill for at least two hours in the refrigerator
7. Eat up!

CAN I USE CANNED WHIPPED CREAM?

Unfortunately, not. Canned whipped cream is full of added sugars and other ingredients. A normal serving of canned whipped cream might only contain 1g of carbs per 2 tablespoons.

However, these carbs come from added sugars and are not necessary on a low-carb/keto diet.

PUMPKIN PUREE VERSUS PUMPKIN PIE FILLING

One of the most common mistakes you can make when grabbing canned pumpkin off the shelf is to grab pumpkin pie filling instead.

Also called pumpkin pie mix, the two are usually found next to one another on the store shelf. They also look very similar to one another, making confusing the two very easy without reading closely.

Canned pumpkin (pumpkin puree) doesn’t have a large number of carbs. In fact, pumpkin generally has 6g of carbohydrates per cup, while pumpkin pie filling or mix has 20g or more.

HOW TO MAKE PUMPKIN PUREE AT HOME

If canned pumpkin (pumpkin puree) is something you’d prefer to make yourself, you can do this pretty easily at home.

CHOOSING A GOOD QUALITY PUMPKIN

Choosing a good quality pumpkin at your local grocery or supermarket is not hard to do. Sometimes, however, good timing is necessary to acquire a nice pumpkin.

Just like with any other kind of produce, you’re looking for a pumpkin with a nice, deep, and rich orange color.

Of course, spots, blemishes, and other visible issues should be taken into account when buying.

You’ll also need to pay attention to the type of pumpkin you’re buying. Sometimes pumpkins are sold in the produce department, but are intended for decoration or carving.

While many types of pumpkin can be used, sugar pumpkins are the best for cooking at home. You’ll get about a 1/3 pound of cooked pumpkin per pound of raw pumpkin.

COOKING THE PUMPKIN

When cooking pumpkin, you really have two options. You can either bake it or boil it. If you’ve ever boiled anything, you know boiling can ruin the taste of foods.

So, the better option is to bake it.

Cut the pumpkin in half, longways, and remove the seeds and other “guts.” Place the halves on a baking sheet with a silicone baking sheet.

Give the pumpkin a light sprinkle of kosher salt and place into the oven at 350˚F. Bake for 30 – 45 minutes or until the pumpkin is fork tender.

Remove the pumpkin from the oven and let cool. Scrape out the pumpkin and place into a mixing bowl. Using a fork, mash the pumpkin until it is the equivalency of pumpkin puree.

Voila!

WHAT TO EAT KETO PUMPKIN TRIFLE WITH

The fall brings with it pumpkin everything. This trifle makes a delicious sweet treat for any number of main course dishes.

Here are a few ideas to get you started.

• Keto Cast Iron Skillet Pork Chops
• Keto Shrimp and Bacon Chowder
• Keto Steak Au Poivre
• Keto Lemon Butter Scallops
• Low-Carb Copycat Chick-fil-a Grilled Nuggets

For more ideas, you can check out our recipe index, or check out all of our main course recipes.

TOOLS USED TO MAKE KETO PUMPKIN PIE TRIFLE

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

• Hand Mixer – We’ve said it before, but it’s always worth a repeat. A good hand mixer can truly change your life in the kitchen. Whisks and elbow grease is great, but a hand mixer can make short work of just about any mixing task. If you don’t have one as part of your kitchen utensils, there’s no time like now to fix that!
• Silicone Baking Liner – A silicone baking liner can really make your kitchen cleanup life so much easier. The liner is placed onto a baking sheet (there are different sizes of liners to fit different sheets) and keeps anything and everything from sticking to the pan. The even better news? The liners help the food cook more evenly and are super easy to clean after you finish cooking!

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