Pumpkin. Pie. Fat bombs. That’s all you really need to know.
If you’re a pumpkin spice fan, you are going to love these fat bombs for a sweet treat after dinner or an “anytime” snack during the day.
Easy Keto Pumpkin Pie Bites
There pumpkin pie fat bombs are sooo satisfying — they are pack with healthy fats, zero sugar and tons of that pumpkin spice flavor. My husband is addicted!
But first, what are fat bombs? Fat bombs are keto-friendly treats that are high in fats to satisfy your hunger and help you meet your macros. They are also sometimes called “keto bombs”, “keto fudge”, or “fat fudge”. They are often sweet, but there are savory versions as well.
Everyone needs a treat now and then, even on the keto diet! Pumpkin pie fat bombs can help satisfy that sweet craving while avoiding excess carbs and added sugar.
More Keto Pumpkin Recipes
And if you’d like to learn more about how pumpkin can fit into your keto diet plan, check out this article: Is Pumpkin Keto?
Ingredients in Pumpkin Pie Fat Bombs
Everything you need to make this recipe is probably already in your keto kitchen. Here’s what you need for this keto fat bomb recipe:
- Canned pumpkin. Canned pumpkin puree is easy, but fresh pumpkin puree works well too. If you choose canned pumpkin puree, make sure to find some without added sugar (usually called “pie filling”).
- Cream cheese. Let the cream cheese come to room temperature first for the smoothest, creamiest texture.
- Sweetener. I used powdered Swerve — an erythritol based sugar substitute — in this recipe. I’m sure other sweeteners would work, but I have not personally tested them. If you aren’t following the keto diet, you could definitely use powdered sugar.
- Spices. I like a blend of cinnamon, nutmeg, ginger, and a pinch of cloves.
- Butter. I used butter in this recipe, but you could just as easily substitute an equal amount of coconut oil.
Dairy-Free Variation: If you are looking to avoid dairy, you can swap out the traditional cream cheese for a dairy-free cream cheese like Kite Hill. Or, you could use an equal amount of coconut butter, aka “coconut manna”. You can also substitute coconut oil for the butter.
How to Make Pumpkin Fat Bombs
Making these pumpkin pie fat bombs couldn’t be simpler. You can make them in a food processor for maximum smoothness. But, if you hate cleaning your food processor as much as I do, they are just as easy to make in a mixing bowl with a whisk and some elbow grease.
To make pumpkin pie fat bombs, you’ll mix together pumpkin puree, softened cream cheese, softened butter, sweetener, and spices.
Then, you’ll portion the mixture into a mini muffin tin or small silicone mold — whatever you have. In a pinch, you could even spoon dollops of the fat bomb mixture onto parchment paper.
Put them in the freezer to firm up. Once they are frozen, you can pop them out of the muffin tin and store them in a plastic bag or container.
Meal prep tip: Make a batch of these pumpkin fat bombs, store them in the fridge or freezer, and enjoy them all week long. You’ll have a snack ready to go whenever your sweet tooth strikes! If you store them in the freezer, try letting them thaw a few minutes before eating.
Storage Tip: If you are storing them in the freezer, I find it’s extra important to seal them tightly. Food high in fat, like these fat bombs, tend to absorb odors.
I hope you LOVE this recipe. It’s:
- Freezer Friendly
- & Easy to make
Keto Pumpkin Pie Fat Bombs
- 4 oz cream cheese softened
- 4 oz butter softened
- 1/4 cup powdered sweetener like Swerve
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- pinch allspice
- pinch cloves
- pinch salt
- 1/2 cup pecans
- In a mixing bowl, whisk together the softened cream cheese and butter until well combined. If necessary, you can soften the cream cheese and butter mixture further in short, 15 second bursts in the microwave.
- To the cream cheese mixture, add the sweetener, pumpkin puree, vanilla, salt and spices. Stir well to combine.
- Divide the mixture into greased or paper-lined mini muffin tins, or silicone molds.
- Top each bomb with a pecan half.
- Freeze for 2-3 hours until firm.
- Store, well-wrapped, in the refrigerator or freezer.
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