🎃 Keto Pumpkin Pie Creamsicles – Creamy, Spiced, and Low-Carb

Pumpkin pie is one of the ultimate comfort flavors of fall—warm spices, velvety pumpkin, and that rich custard-like texture. But who says pumpkin pie is just for the oven? These Keto Pumpkin Pie Creamsicles transform that cozy flavor into a frozen, handheld treat that’s creamy, lightly spiced, and guilt-free.

Perfect for when you crave pumpkin pie without turning on the oven—or when you want a cool twist on a fall classic.

🛒 Ingredients & Why We Use Them

• 1 cup pumpkin puree (unsweetened)
  This is the heart of the recipe. Pumpkin not only brings natural creaminess and color but also provides fiber and nutrients like vitamin A. We use unsweetened puree so we control the sweetness without hidden sugars.

• 1 ¼ cups heavy cream
  Heavy cream creates the rich, velvety base of the creamsicle. Its fat content makes the popsicles creamy instead of icy—essential for keto-friendly frozen desserts.

• ½ cup Keystone Pantry Allulose

  Allulose is our sweetener of choice. Unlike erythritol, it doesn’t crystallize and keeps frozen treats smooth, not gritty. It sweetens like sugar but with almost no net carbs, making it the ideal choice for keto creamsicles.

• 2 oz cream cheese, softened
  This adds tangy richness and helps mimic the “custard” element of pumpkin pie filling. It also improves texture, making the creamsicle denser and more satisfying.

• 2 tsp pure vanilla extract
  Vanilla deepens the dessert’s flavor and rounds out the spices, making the creamsicle taste more like traditional pumpkin pie.

• 1 ½ tsp pumpkin pie spice
  A blend of cinnamon, nutmeg, ginger, and cloves gives that warm, nostalgic pumpkin pie flavor. You can adjust the spice level to taste—more spice for bold flavor, less for a lighter touch.

• ¼ tsp sea salt
  A pinch of salt enhances sweetness and balances the creaminess, ensuring the flavors don’t fall flat.

• Optional swirl: 2 tbsp Keystone Pantry Sugar-Free Caramel Syrup or keto whipped cream
  For a decorative and indulgent twist, you can swirl in caramel syrup or top with whipped cream before freezing for that “pumpkin pie with whipped topping” effect.

👩‍🍳 Instructions

1. Blend the Base
   In a blender, combine pumpkin puree, heavy cream, cream cheese, allulose, vanilla, pumpkin pie spice, and salt. Blend until completely smooth and creamy. Taste and adjust sweetness or spice if needed.

2. Optional Swirl Layer
   If using caramel syrup or whipped cream, drizzle a small amount into the popsicle molds before pouring in the pumpkin mixture for a marbled effect.

3. Fill the Molds
   Pour the pumpkin mixture evenly into popsicle molds. Tap lightly on the counter to remove air bubbles.

4. Insert Sticks & Freeze
   Add popsicle sticks and freeze for at least 6 hours, or until fully solid.

5. Unmold & Serve
   Run the molds briefly under warm water to release the creamsicles. Enjoy immediately, or store wrapped in parchment and sealed in a freezer bag.

🍦 Why This Works for Keto

• High fat, low sugar: The heavy cream and cream cheese provide satisfying richness while keeping carbs low.

• Allulose magic: Prevents iciness, ensuring a creamy texture even when frozen.

• Pumpkin + spice = flavor bomb: Pumpkin adds body and nutrition, while the spice blend brings that fall comfort flavor without extra carbs.

📊 Nutritional Info (per creamsicle, makes ~8)

• Calories: ~120

• Fat: 11g

• Net Carbs: ~2g

• Protein: 2g