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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Calories 460 kcal
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
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 Facts
Low Carb Pumpkin Cheesecake Pie
Amount Per Serving (1 slice)
Calories 460Calories from Fat 396
% Daily Value*
Total Fat 44g68%
Saturated Fat 19g95%
Cholesterol 139mg46%
Sodium 301mg13%
Potassium 137mg4%
Total Carbohydrates 9g3%
Dietary Fiber 3g12%
Sugars 3g
Protein 10g20%
Vitamin A87.2%
Vitamin C1%
Calcium12.3%
Iron9.1%
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