Low Carb Pumpkin Cheesecake Pie

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Pumpkin Cheesecake Pie

Anyone that knows me knows I am not really a fan of pumpkin pie.  However, Pumpkin Cheesecake Pie is a different story. All the flavor of the your favorite holiday dessert, but in a cheesecake.  Because it’s in pie form it bakes in half the time. Great for a fall holiday party.

Low Carb Pumpkin Cheesecake Pie

My Favorite Pumpkin Recipes

Low Carb Pumpkin Cheesecake Pie

Easy to make a day ahead of your party

This is one of those desserts that is easy to make early. Because of the chill time it’s nice to make this dessert a day or so before your Thanksgiving holiday party to free up oven space.

I actually like Pumpkin Cheesecake Pie super cold after I have pulled it from the freezer and let it thaw for 10 or so minutes.

Low Carb Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Anyone that knows me knows I am not really a fan of pumpkin pie. However, Pumpkin Cheesecake Pie is a different story. All the flavor of the pumpkin pie, but in a cheesecake. And because it’s in pie form it bakes in half the time. Great for a fall holiday.
Prep Time: 20 minutes
Cook Time: 25 minutes
chill time: 1 hour 15 minutes
Course: Dessert
Cuisine: American, Holiday
Keyword: cheesecake, pumpkin, pumpkin cheesecake, pumpkin pie
Servings: 8 slices
Calories: 356kcal

Ingredients

Pie crust

Cheesecake filling

  • 16 ounces cream cheese softened
  • 1/3 cup Lokanto Monk fruit sweetener powdered
  • 2 teaspoons pumpkin spice extract
  • 2 eggs
  • 1/4 cup pumpkin purée
  • 1/2 teaspoon pumpkin pie spice mix
  • 1 tablespoon Lokanto Monk fruit sweetener powdered

Instructions

  • Preheat oven to 350*.
  • In small clean bowl melt 1/4 cup butter in microwave. Mix in almond flour, sweetener, psyllium husk and pumpkin pie spice mix. Using a fork blend all the crust ingredients together to form a crumbly mixture.
  • Press crumbly pie mixture into a 9 inch pie tin. Set aside.
  • In a large clean bowl using a hand mixer, blend together the cream cheese and sweetener until smooth and creamy. Add in the pumpkin spice extract and eggs and continue to blend until smooth and creamy. Set aside.
  • In a small clean bowl mix together the pumpkin purée, sweetener and pumpkin pie spice mix. Take 2 tbsps of the cream cheese mixture and added to the pumpkin mixture. Blend the pumpkin mixture until fully combined.
  • Pour the cream cheese mixture into the pie crust and smooth completely. Place spoonfuls of your pumpkin mixture on top of the cream cheese mixture. Using a small spoon or the tip of a knife swirl together the pumpkin and cream cheese mixture. Be creative and work in swirls.
  • Place cheesecake pie into oven. Bake for 25 minutes. Remove from oven and sit on the counter to cool for about 20 minutes. Then place your pumpkin cheesecake pie into the fridge raider to chill for at least one hour.
  • Slice and serve.

Nutrition

Calories: 356kcal | Carbohydrates: 9g | Protein: 8g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 249mg | Potassium: 109mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2190IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
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Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.

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