Low 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. (2^nd Picture)

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As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.

Cheesecake Pumpkin Pie

2013-08-09 07:46:49

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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/