Low Carb Cheesecake Pumpkin Pie

4 Replies

Low Carb Cheesecake Pumpkin PieLow Carb Cheesecake Pumpkin Pie. We can all make a low carb cheesecake or pumpkin pie but this is something to behold. There are hundreds of recipes all over the internet and the secret to this pie is the crust and when finished, the stunning visual  of the swirled cream cheese.  This will easily serve 12 and up to 16.  Pumpkin pie shouldn’t be just for Thanksgiving anymore. If by chance you want to skip the crust I also have a Keto Crustless Version of this pie as well. (2nd Picture)

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Cheesecake Pumpkin Pie
Print
Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Allulose***
  4. ¾ C Melted Butter
Filling
  1. 8 oz Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Allulose***
  4. 2 Eggs
  5. 1 C Libby’s Pure Pumpkin
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Cloves
Crust
  1. Preheat oven to 350°.
  2. Put almond flour into a medium bowl.
  3. In a small processor add pecans and Allulose and process until pecans are ground.
  4. Add pecan mixture to almond flour and mix in melted butter.
  5. Press well into and up sides of a 9”x1½ ” round removable bottom cake pan. I prefer to use a cake pan unless you have a large deep tart pan.
  6. Blind bake in preheated 350 degree oven 10 minutes.
  7. Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
  8. Put back in oven until it just begins to lightly brown.
  9. Remove from oven and maintain heat.
Filling
  1. Beat cream cheese, sour cream and sweetener until smooth.
  2. Add eggs 1 at time and blend only until mixed.
  3. Reserve ½ C.
  4. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  5. Fill baked crust.
  6. Take reserved cream cheese mix and dot the pie generously 1T. at a time.
  7. Use the tip of a toothpick to ‘swirl’ the dots.
  8. Bake 30 minutes until just barely set in center.
  9. Remove from oven, cool completely, cover and refrigerate.
  10. Serve with whipped cream.
  11. 12 Servings
  12. 351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
  13. 16 Servings
  14. 271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs
Notes
  1. Crust is included in nutritionals.
  2. I have begun using Allulose as my sugar substitute and it is fantastic with no "cooling effect".
Adapted from Bon Appetite
Adapted from Bon Appetite
Diabetic Chef's Recipes https://diabeticchefsrecipes.com/

4 thoughts on “Low Carb Cheesecake Pumpkin Pie”

  1. Cyndi

    I am so going to try this!! I’m guessing it tastes as good as it looks!
    Thanks
    Steve & Kelly.

    Reply ↓
    1. Deborah Krueger Post author

      Hi Cyndi,
      You’re going to love this pie but I must say Steve is so NOT to be trusted with it as he eats 3-4 pieces at a time. I know him so I can get away with saying it.
      Enjoy.

      Reply ↓
  2. Stephen

    Kelly made this today… it was AMAZING! It actually ‘stole the show’ at our Canadian Thanksgiving dinner!

    Thanks for all you do!

    Steve

    Reply ↓
    1. Deborah Krueger Post author

      Thanks “Stephen”. Please tell Kelly I saw her picture and it looks spectacular.

      Reply ↓

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