PUMPKIN CHEESE PIE
Holiday celebrations and Pumpkin Pie just go together, but I'm unconventional, I like it any time of year. I could make this once a month and be a very happy camper! If you want to cut calories drastically, skip the crust - it brings the calories down to 159 calories per slice! This recipe has been well-tested on lowcarbfriends.com This is probably one of the tastier ways to make pumpkin pie. Pure pumpkin pie is good too, but I think making it this way with a cream cheese layer makes it more interesting and prettier as well. Plus combining pumpkin and cream cheese is a perfect combo.
P.S. I used to make this pie with Splenda Granular, but the carbs are lower this way.
P.S. I used to make this pie with Splenda Granular, but the carbs are lower this way.
Crust:
1 cup ground almonds (250 mL) You can use almond flour OR ground pecans too
2
tbsp powdered erythritol (30 mL)
2
tbsp vanilla whey protein powder, or 1/4 cup ground almonds (30 mL)
3 tbsp butter, melted (45 mL)
1 egg yolk**
Cream Cheese
Layer:
8
oz light cream cheese, softened (250 g)
1/4 cup powdered erythritol (60 mL)
1
egg
1
tsp vanilla extract (5 mL)
Pumpkin Layer:
1
cup canned pumpkin (250 mL)
2
eggs
2
tbsp powdered erythitol (30 mL)
1
tsp cinnamon (5 mL)
1/2 tsp ginger (2 mL)
1/4 tsp nutmeg, optional (1 mL)
1/2 cup half-and-half cream (125 mL)
1/2 cup heavy cream (125 mL)
Crust: In medium bowl,
combine almond meal, powdered erythritol and vanilla whey protein powder. Stir in butter and egg yolk. Spread in 9-inch (23 cm) pie plate. Cover with plastic wrap and press crust out
evenly; remove plastic wrap. Bake in
350°F (180°C) oven 10 minutes.
Cream Cheese Layer: In food processor with sharp blade, blender
or in bowl with electric mixer, process cream cheese, liquid sweetener, erythritol, egg
and vanilla extract until smooth. Pour
over crust evenly.
Pumpkin Layer:
In
medium bowl, combine pumpkin, eggs, liquid sweetener, erythritol,
cinnamon, ginger and nutmeg. Beat well
with wire whisk. Whisk in half-and-half cream and heavy cream. Pour over cream
cheese layer. Bake in 350°F (180°C) oven
40 minutes or until cake tester inserted in center comes out clean. Garnish with whipped cream and additional
pecan halves, if desired.
Helpful Hints: **You can skip the egg yolk and simply add
enough melted butter to moisten.
Yield: 10 servings
1 serving
254.2 calories
8.2 g protein
22.6 g fat
1.6 g fiber
1.6 g fiber
4.5 g net carbs
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