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.
Last week was pumpkin week for me. I reworked a couple of old recipes using this delicious ingredient and came up with a new one.
I had forgotten how delicious my low carb cream cheese pumpkin bread was. But, after baking up a couple loaves, I was reminded why it had been so popular.
Then, I cooked up a batch of easy pumpkin soup with bacon. The original recipe was made with black soy beans, but I ended up replacing those with zero carb bacon which gave a much better flavor.
To finish things off, I baked up a low carb pumpkin cheesecake pie based on my old blueberry swirl cheesecake recipe. I used the same crust as that recipe and a similar filling, but omitted the berries and added pumpkin puree.
The pumpkin flavor and spices are perfect for welcoming fall. And, I’m already planning to add this treat to our Thanksgiving menu.
Because it’s just me eating the low carb desserts, I prefer baking cheesecake in a pie pan rather than a springform pan. It does result in a shorter cheesecake that uses less cream cheese.
I was a little impatient and didn’t allow the cream cheese to warm up to room temperature. This resulted in some cream cheese lumps in the low carb pumpkin cheesecake pie.
The bits of cheese don’t negatively affect the flavor, but the texture wasn’t as creamy as it would have been if the cheese had blended in better. Thankfully, I did take the time to warm up the eggs in some water.
Next time, I’ll use a food processor as suggested on Bon Appétit which will do a much better job blending in the cream cheese with the other ingredients. It should result in a much prettier low carb pumpkin cheesecake pie.
My family is sure to enjoy this dessert if I bring it to our holiday meal. The cheesecakes are always preferred over pie at our dinners. We do love pumpkin pie so this is a happy medium.
We grew some pumpkin plants from seed this year, but I’m not sure if they took. I got started with them a little late so I’m not sure if they matured enough to produce this month.
I went out in the garden last night and saw some a few flowers on the pumpkin plants. So, maybe we will get a one. If so, I’m going to try making my own puree.
We had tons of eggplants in the garden so I’ll have to cook those up this week. I also discovered a huge zucchini hanging our. It’s been a really good year for zucchini.
Pretty soon, I have to start thinking about cranberries. That’s another one of my favorite flavors to enjoy at the end of the year holidays.
What’s your favorite fall flavors? I used to love apples, but it’s hard to indulge in them now as they aren’t that low in carbs.
Low Carb Pumpkin Cheesecake Pie Recipe
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.
- 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
Mix together almond flour, cinnamon, and sweetener in 9-inch pie pan.
Stir in melted butter.
Press mixture down into pie pan with hands.
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.