Low Carb Pumpkin Cheesecake Pie
“There’s no need for a special occasion to enjoy a rich and creamy low carb pumpkin cheesecake pie. It’s a simple dessert that can be served year round.” Low Carb Pumpkin Cheesecake Pie – You must try this recipe.
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50 m
8 Servings
460 cals
Ingredients
Crust:
- 1 3/4 cups almond flour
- 1/2 teaspoon cinnamon
- 3 tablespoons Swerve
- 1 stick butter melted
Filling:
- 1/3 cup Pyure All Purpose or 2/3 cup Swerve
- 16 ounces cream cheese at room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin puree at room temperature
- 2 large eggs at room temperature
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
Directions
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.
Nutrition Facts
Per Serving: 460 calories; 44 g fat; 7.8 g carbohydrates; 10 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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