Low Carb & Gluten Free Pumpkin Cheesecake Pie

3.1 from 8 reviews



  1. Roll out the dough and place in a pie plate. Crimp edges as desired.
  2. In a large bowl, blend the cream cheese until fluffy.
  3. Combine the sweetener and spices together in a small bowl and mix well. Gradually add the sweetener and spice mixture to the cream cheese and beat until fluffy. Add the eggs one at a time, beating well after each. Add the pumpkin and vanilla extract and blend until fully combined.
  4. Pour the batter into the prepared shell and bake in a preheated 350 degree (F) oven for 40 minutes.
  5. Chill before serving. Garnish with whipped cream if desired.