Low Carb Pumpkin Cheesecake Pie Recipe
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 462.4
- Total Fat: 44.7 g
- Cholesterol: 139.4 mg
- Sodium: 268.2 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 3.6 g
- Protein: 11.5 g
View full nutritional breakdown of Low Carb Pumpkin Cheesecake Pie Recipe calories by ingredient
Introduction
There's no need for a special occasion to enjoy a rich and creamy pumpkin low carb cheesecake pie. It's a simple dessert that can be enjoyed year round.https://lowcarbyum.com/low-carb-
pumpkin-cheesecake-pie/ There's no need for a special occasion to enjoy a rich and creamy pumpkin low carb cheesecake pie. It's a simple dessert that can be enjoyed year round.
https://lowcarbyum.com/low-carb-
pumpkin-cheesecake-pie/
Number of Servings: 8
Ingredients
-
1.75 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
.5 tsp Cinnamon, ground
21 gram(s) Sweet Additions Stevia
1 stick Butter, salted
43 gram(s) Sweet Additions Stevia
16 oz Cream Cheese
.5 tsp Vanilla Extract
.666 cup Libbys 100% pure pumpkin, canned
2 large Egg, fresh, whole, raw
.5 tsp Cinnamon, ground
.25 tsp Nutmeg, ground
.125 tsp Allspice
Directions
Instructions
Crust:
Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
Stir in melted butter.
Press mixture down into pie pan with hands.
Filling:
In large mixing bowl, combine cream cheese, sweetener, and vanilla with electric mixer until smooth. Or, use a food processor to ensure all the ingredients are well combined for the filling.
Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.
Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.
Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ELLYLEIS.
Crust:
Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
Stir in melted butter.
Press mixture down into pie pan with hands.
Filling:
In large mixing bowl, combine cream cheese, sweetener, and vanilla with electric mixer until smooth. Or, use a food processor to ensure all the ingredients are well combined for the filling.
Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.
Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.
Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user ELLYLEIS.
