Keto Pumpkin Cheesecake Pie, The Best Way To Celebrate Autumn!
Velvety smooth and packed with pumpkin spice flavors this keto pumpkin cheesecake pie will make it easy to stay on track during the holidays.
If you’re a fan of both pumpkin pie and pumpkin cheesecake, then this low carb pumpkin cheesecake pie is exactly what you need.
Keto Pumpkin Cheesecake Pie
yield: 10prep time: 10 MINUTEScook time: 20 MINUTEStotal time: 30 MINUTES
Keto Pumpkin Cheesecake Pie, a delicious recipe that gives you the best of pumpkin pie and cheesecake in one low carb keto-friendly treat.
Ingredients
Crust
1 ½ cups of finely chopped pecans ground
½ cup of melted butter
½ cup of almond flour
Filling
½ can of pumpkin puree (6 ounces)
8 oz. package of softened cream cheese
1 egg
1 cup of sugar substitute
3 teaspoons of pumpkin pie spice
1/4 tsp of orange extract (optional)
Instructions
Crust
In a large mixing bowl blend the butter, pecans and almond flour until combined.
Press into an 8 inch pie pan. Bake crust for 10-15 minutes in a 350 degree oven, until lightly brown. Set aside.
Filling
In a large mixing bowl combine the pumpkin puree and cream cheese until well blended.
Next add the egg and pumpkin pie spice.
Mix everything until well incorporated and pour batter into the pie crust.
Bake in a pre-heated 350 degree oven for about 20 minutes or until set.
Allow to cool in the refrigerator for at least one hour before eating.
Store your pie in the refrigerator.
