Easy Low Carb Pumpkin Cheesecake Pie

Name: Low Carb Pumpkin Cheesecake Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 people
Ingredients: 1 3/4 cups almond flour; 1/2 teaspoon cinnamon; 1 1/2 tablespoons Pyure All Purpose (or 3 tablespoons Swerve); 1 stick butter (melted); 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

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September 14, 201783 Comments

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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

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4.77 from 21 votes

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.

Course Dessert

Cuisine American

Keyword cheesecake

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings people

Calories 460kcal

Ingredients

Crust:

1 3/4 cups almond flour
1/2 teaspoon cinnamon
1 1/2 tablespoons Pyure All Purpose or 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

US Customary - Metric

Low Carb Sweeteners | Keto Sweetener Conversion Chart

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.

Nutrition

Nutrition Facts

Low Carb Pumpkin Cheesecake Pie

Amount Per Serving (1 slice)

Calories 460 Calories from Fat 396

% Daily Value*

Total Fat 44g 68%

Saturated Fat 19g 95%

Cholesterol 139mg 46%

Sodium 301mg 13%

Potassium 137mg 4%

Total Carbohydrates 9g 3%

Dietary Fiber 3g 12%

Sugars 3g

Protein 10g 20%

Vitamin A 87.2%

Vitamin C 1%

Calcium 12.3%

Iron 9.1%

* Percent Daily Values are based on a 2000 calorie diet.

Additional Info

Net Carbs 6g
% Carbs: 5.2%
% Protein: 8.7%
% Fat: 86.1%

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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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