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Low Carb Pumpkin Cheesecake Pie (FM)
Recipes | November 05, 2016
Pie crust for 9 1/2 inch glass pie dish:
2 cups almond flour
6 tbsp butter (room temperature)
1 large egg
1/3 cup granulated sugar substitute (I use Swerve – erythritol)
Filling:
2 cups pumpkin pure
8 oz cream cheese
3 large eggs
2 tbsp vanilla whey protein powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp all spice
1/4 tsp cardamom
1/4 tsp ginger
3/4 cup granulated sugar substitute (I use Swerve – erythritol)
pinch of salt
Instructions:
- Preheat the oven to 325F degrees.
- Combine all ingredients for the crust in a high speed blender and pulse until a dough is formed.
- Press the dough into a 9 1/2 inch glass pie dish and bake in the preheated oven for 10 minutes.
- Combine all the dry ingredients for the filling in a bowl and mix well.
- Combine all the wet ingredients in a blender and mix until smooth. Add all the mixed dry ingredients and mix again until all the ingredients are well combined.
- Pour the filling into the prepared pie crust and place the glass dish into the preheated oven. Bake for 40 minutes at 325F degrees.
- Let the pie cool down before slicing and serving. You can serve it with sugar free whipped cream.
Macros for the entire pie (not including the sugar-free whipped cream; will vary based on how much that’s used):
Calories: 3, 066.6
Carbs: 97.2 g
Net Carbs: 56.1 g
Fat: 266.7 g
Protein: 103.1 g
Sugar free whipped cream:
1 cup heavy cream
6 tbsp swerve (erythritol)
1/4 tsp cinnamon
1/4 tsp pumpkin pie spice
- whip the cream in a high speed blender until fluffy.
- fill a decorating bag with the whipped cream and dress the pumpkin pie with a thick swirl along the edge.
- sprinkle the whipped cream with the mixture of swerve, cinnamon and pumpkin pie spice.
Macros:
Calories: 812.3
Carbs: 7.3 g
Net Carbs: 6.9 g
Fat: 85.9 g
Protein: 6.8 g
Note: These are macros for the entire recipes, not individual portions, which are going to vary depending on both the size and amount you’re going to eat. Just like you wouldn’t consume an entire cake or container of ice cream, you wouldn’t be choking down every bit of either of these recipes in one go. Relax, enjoy the treat, and be mindful of your portions.
Private Member |
australia
Zuzka, you have created heaven! I have baked it for Christmas, the consistency, flavours, texture is awesome…deffinitely will make it more times. My pumpkin was a bit short for the recipe, but I have replaced it with some grated green apple…worked perfectly.
Thanks for sharing this! 🙂
Private Member |
It’s awesome. Just made it. I used whole almonds instead of almond flour and it’s also great…Definitely my favourite pie
Private Member |
I just made this Low Carb Pumpkin Cheesecake : )
I put it in the fridge and will update this tomorrow and let you know how it turned out ; ) surely it will be decadent !!
I didn’t have vanilla protein powder (just chocolate), so I didn’t use any. And I had to leave the pie in the oven for an extra 35 minutes (in 10min increments), because it was somewhat still jiggly in the middle.
so looking forward to tomorrow : )
** update >>>>> this pie is awesome ! I just had a slice with bulletproof coffee. yum !
Private Member |
hello Zuzka and friends,
I just realized that the last time I made this pie, I didn’t read the recipe right and used “80g cream cheese” instead of the “8oz” I think the recipe calls for (I wasn’t wearing my reading glasses *blush*) and I thought that although it was GREAT, maybe using the 8oz would result in a creamier pie.
so today I made the pie again and I used 8oz cream cheese… but guess what… I still had to add an additional 35 minute baking time, and at the end, the pie wasn’t as tasty as the one of the 80grs cream cheese recipe. The one I made today had a blunt flavour, like the pumpkin had became so diluted, the taste of pumpkin was almost non-existent.
in conclusion: next time I will use 80grams of cream cheese again !!
Private Member |
I made this as a part of our Christmas dinner and it was a hit! It is worth the effort to make whipped cream. Easy to make and affordable, too. My family of pumpkin lovers gave it a discerning 9 out of 10 🌟