Low-Carb Pumpkin Cheesecake Pie


It doesn’t have to be Halloween to have a pumpkin on your table. What gives pumpkin a special place in your diet is that it is loaded with vitamins and minerals but is low in calories. We’re going to share with you a recipe for a rich and creamy pumpkin cheesecake pie, which can be served all year round.

Makes: 8 slices

Ingredients:

Crust

  • 1 ½ tablespoons Pyure All Purpose or 3 tablespoons Swerve

  • 1 ¾ cups almond flour

  • 1 stick melted butter

  • ½ teaspoon cinnamon

Filling

  • 1/3 cup Pyure All Purpose or 2/3 cup Swerve

  • ½ teaspoon vanilla extract

  • 2 large eggs (room temperature)

  • 16 ounces cream cheese (room temperature)

  • 2/3 cup pumpkin puree (room temperature)

  • 1/8 teaspoon allspice

  • ½ teaspoon cinnamon

  • ¼ teaspoon nutmeg

Instructions

Crust

  1. In a 9-inch pie pan, mix together almond flour, cinnamon, and sweetener.

  2. Stir in melted butter.

  3. Using your hands, press the mixture down into the pie pan.

Filling

  1. Using an electric mixer or a food processor, mix together cream cheese, sweetener, and vanilla in a large mixing bowl until smooth.

  2. Blend in the pumpkin, eggs, cinnamon, nutmeg, and all spice. Make sure everything is well-combined.

  3. Pour pumpkin cheesecake filling into the crust. Bake at 350ºF for 35 to 40 minutes or until filling is set.

  4. Let the cheesecake cool on rack. Chill in refrigerator for several hours or overnight.

Serving Size: 1 slice

Total Net Carbs: 6g

Total Fat: 44g Total Protein: 10g


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