Some of you who have downloaded The Gluten Free Low Carber will recognize this recipe, because it’s one from the cookbook.
I haven’t posted any of the recipes from the e-book (and other than this one I’m not going to start) because it seems unfair to the people who paid for it to suddenly start giving them all away for free. The reason I’m posting this one today is to say a heartfelt “Thank You” to all of you guys. When I posted “Hi. I’m Mellissa and I’m a Carb Addict” yesterday, I never expected to get the outpouring of support in the comments that I did. I was deeply touched, and I can’t tell you how much I appreciated knowing that you guys are out there, reading the blog, taking the time to comment, and that we’re all in this together.
I know the next few months are going to be full of land mines and temptations to cheat and “jump off the wagon.” I want to help you guys stay on track with recipes specifically designed to navigate the holiday season, while still staying low carb and gluten free. Hopefully it will help some of you avoid the guilt and misery that I suffered the last few days. Look for more (new) recipes in the coming weeks that will be dedicated especially to appetizers, side dishes, and desserts that can help you put together entire menus for entertaining, or just give you some impressive dishes to bring to any party or get-together you might be attending in the next few months.
Thanks again for being there! You guys inspire me! XO M-
Low Carb & Gluten Free Pumpkin Cheesecake Pie
- Yield: 8 1x
Ingredients
- ½ recipe for Basic Pie Crust (see below)
- 8 oz cream cheese, softened
- ¾ cup granulated sugar substitute
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 3 eggs
- 2 cups pureed pumpkin
- 1 tsp vanilla extract
Instructions
- Roll out the dough and place in a pie plate. Crimp edges as desired.
- In a large bowl, blend the cream cheese until fluffy.
- 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.
- Pour the batter into the prepared shell and bake in a preheated 350 degree (F) oven for 40 minutes.
- Chill before serving. Garnish with whipped cream if desired.
- Category: Dessert
- Cuisine: Cheesecake
Nutrition
- Serving Size: 1 slice
- Calories: 284
- Fat: 23g
- Carbohydrates: 3g net
- Protein: 8g
Low Carb & Gluten Free Pie crust dough
- Yield: (2) 9" crusts
Ingredients
- 6 Tbsp cream cheese, softened
- 6 Tbsp butter
- 1 ¼ cup milled flax meal
- ¾ cup coconut flour
- ¼ tsp salt
- 2 Tbsp granulated sugar substitute
- 4 Tbsp cold water
Instructions
- Combine the butter and cream cheese together until smooth. Stir in the flax, coconut flour, salt and sweetener, mixing to combine. Add the cold water and mix until a stiff dough forms.
- Divide into two equal balls – each will make one 9 inch crust.
- Category: Pastry
- Cuisine: Pie crust dough
Nutrition
- Serving Size: 1 pie crust
- Calories: 1080
- Fat: 88g
- Carbohydrates: 16g net
- Protein: 24g
Augustin says
I love pumpkin pie. Ever since going keto, though, it hasn’t tasted right. I don’t know if it’s the sugars, or some other way my taste buds have changed, but the other recipes I’ve tried don’t do it for me. This one does. It’s exactly what I want when I’m craving pumpkin pie; so glad to have found it.
Gianna says
Delicious pie! Never tried before any pumpkin pie, so I think I’ll bake it again.
Every year I’m used to buy pumpkins for “Tortelli di zucca”, but as I am in keto diet I cannot eat them. It’s a long procedure to do them and I know my self best and I can’t help eating them even uncooked.
This recipe is a very good way to eat pumpkin in autumn!
Kristen says
I’ve made this pie the last two years and plan on making it again. The crust is amazing, and the filling is perfect. The amount of spice is right on (I prefer things to be more highly spiced, and I see some people have complained about this). Honestly, I think about this pie year-round, lol. It’s just perfect, especially with whipped cream on top! Thanks so much for this recipe!
Michelle says
Can I make this pie ahead of time and bake it later? I have made this pie before and loved it. 🙂
Mellissa Sevigny says
I can’t really say if it will freeze well before baking – theoretically yes, but if it were me I’d bake it first and then freeze it afterwards.
Linda says
Hi Mellissa! I apologize if this was asked (I didn’t get time to read everyones’ posts), but can you make this without the crust?
Mellissa Sevigny says
Yes, just be sure to butter the dish so it doesn’t stick!
Katie says
Just made this for my fiancé and I. I don’t think I saw him chew, it was gone so fast lol. Have been eating keto for months, and wanted to stay on track this Thanksgiving. Only made half of the crust recipe. Worked well, but I would like it even without a crust. Had ‘pumpkin spice’ in the pantry, so just used that and it worked amazingly. Thanks for the great recipe. Will be portioning out the rest, to freeze and have when I feel like a treat!
Char says
This was gross. If you decide to try it cut the spices ( EXCEPT Cinnamon and pumpkin spice )
★
Mellissa Sevigny says
Or you could just follow my recipe the way it was written like everyone else did. There is no pumpkin pie spice in it.
jan says
i used pumpkin pie spice since i had so much. It still tasted perfect to me. :)
Char says
Next time won’t add all the spices though:( to strong maybe a pinch of each except pumpkin spice and cinnamon keep that same…
★★★
Char says
I added a teaspoon and a half of pumpkin spice and a tsp and half of cinnamon. Delish
★★★★
Char says
Not delish said before tried yuck
★
Mellissa Sevigny says
That’s because MY recipe doesn’t call for pumpkin pie spice, which is a store bought combination of the spices I DO call for in this recipe. So by taking the liberty to add pumpkin pie spice (again NOT called for in the recipe,) you just basically doubled the amount of spices in a single pie, which is why it tasted gross. If you followed my recipe exactly it would have been delicious.
Molly says
I’m sorry, I just have to laugh at this whole exchange. This looks great and I’ll be making it soon!
Linda says
Your a dope, Char. **rolls eyes**
Marie says
Wow, this was good! I love it! Today marks 1 week on LCHF and I have been saving this recipe for over a month, anxiously waiting to hve time to try it. It did not disappoint. I like that the crust is sturdy enough to hold a slice. Also like that the filling incorporates enough cream cheese to help the fat content and creamy texture, but not so much that it turns into a cheesecake instead of a pumpkin pie. Melissa, I’ve been lurking on your blog for several months and I just want you to know how grateful we are for your amazing recipes!
★★★★★
Robin says
I just love this pie! I don’t know how many times I’ve made it, sometimes with crust and sometimes without. I noticed that I commented last year about the wet cream cheese. I’ve since found a drying cream cheese and I’m hoping the crust comes out well. Also, my hubby wanted me to bake it beforehand, so I put it in for about 10 minutes while I was whipping up the filling. It’s a birthday treat for him and I’m so excited! I may make it again next week for Thanksgiving. I so love your recipes! Thanks
★★★★★
Kate says
I just made this and it was so delicious! Made it crustless in a spring-form pan lined with parchment paper and, with a bit more cooking time, it worked out perfectly. Thanks for a great go-to desert.
★
Kate says
I don’t know why my previous comment included a 1-star. Maybe an entry form glitch?
Kathy says
I make this without the crust. Comes out great.
Cici says
I would like to make this as bars so I can cut them into squares for easy serving. What size pan do you think this recipe would translate to?
Mellissa Sevigny says
A smaller cookie sheet the equivalent of a 9×13 pan should work, though if you want the slices thicker a 9×9 would also work.
kelly says
this is a silly question, I know… but do you bake the pie crust first, and then put in the filling and bake again? or do you put the pie filling in a raw crust and bake them all together?
Mellissa Sevigny says
For this pie you put the filling in while the dough is raw and bake them together Kelly! Enjoy!
Robin says
I pinned this nearly a year ago and finally tried it. I made half a recipe of the crust since I was only making one pie. My only pie plate is 10 inches, so the crust didn’t make enough to crimp. Also, maybe mine was too wet because of the cream cheese we get in Zimbabwe, so it really wanted to stick to the rolling pin. However, I was able to press it into the pan and up the sides and I loved how it baked. The filling was marvelous and I was pleasantly surprised by the crust. Since I baked it later in the afternoon yesterday, I refrigerated it and ate it for breakfast. Absolutely heavenly! My husband and I both liked it a lot. I will definitely be making this again.
Amanda West says
I can’t wait to make this! I have one question that’s probably answered somewhere and it’s just not registering with me, haha! Is the filling recipe for this pie meant for 2 pie crusts or one? Meaning, if I just plan on baking one pie, will I end up with a lot of filling leftover? Thanks.
Robin says
I made this last night with half of the crust recipe. The filling is for one pie.
fitketocouple says
We just had some for beakfast. It is delicius! Thank you!!
★★★★★
Stephanie says
I just had to come back and say THANK YOU!! I made this for thanksgiving and it was FANTASTIC! I don’t like flax so used all almond meal in the crust and it was great. Honestly, I couldn’t tell it was low carb at all. This made my thanksgiving.
Britany White says
I just made this… and I just ate half of it… by myself…. in an hour. Yup.
So good!!!!
Mellissa Sevigny says
A girl after my own heart! :) So glad you liked it Britany, thanks for commenting!!!!
Luana says
Wow, I am loving the look of your crust and the recipe. Thanks. The filling doesn’t look too bad either. :-)
Britany White says
Hi! I’m just wondering if I make the double batch of pie crusts (for two 9-inch pie crusts) if I could store the dough in the freezer and it would stay well for awhile? I plan on making this cheesecake now but then another one in the near future.
Thanks! I LOVE your recipes!
Mellissa Sevigny says
Yes Britany, I’ve frozen it several times with great results! Enjoy!
Tiffany Casull says
Holy, moly this pie is good! I will admit, the flax in the crust leaves an unusual aftertaste, I would possibly like to attempt substituting the flax with almond like another person here suggested, however the pie itself is to die for. Thank you so very much for sharing :)
Mellissa Sevigny says
Thanks Tiffany – so glad you liked it! I agree with you about the flax flavor – I have yet to try using almond flour but I’m going to do that soon!
Anonymous says
Your pumpkin cheesecake pie is in our oven right now, baking away. This one is crustless, but I do want to try the crust later. Time wasn’t on my side for that today.
The batter tasted WONDERFUL!!! Can’t wait for it to finish cooking and cool!
Thank you so much!!
Alice
Mellissa Sevigny says
Awesome Alice! I hope the finished pie tasted as good as the batter! :)
Anonymous says
how much protein in the filling
Mellissa Sevigny says
8 grams, thanks for catching that, I updated the post!
eatthecookie says
a reader asked about subbing flax for something else, wondering if maybe ground chia might work? it is a little less inflammatory on the GI, but acts similarly.
just an idea!
Mellissa Sevigny says
Thanks for sharing that, I never even thought of it! I have some chia seeds and really should experiment myself with them but I always forget about them when I’m cooking. Thanks for the reminder!
Pam says
My husband and I were feeling very, very sorry for ourselves with the thoughts of no yummy pies for the holidays…UNTIL NOW!! You are awesome…Pumpkin Pie is on the dessert menu of our low carb holiday meals. Can’t wait to have a slice with a little dollop of whipped cream! Yum!!!
Mellissa Sevigny says
Hope you and your husband enjoy this pie Pam, it’s one of my favorites! And YES to the whipped cream!!!! :)
Anonymous says
Hi IBIH – This looks divine! I am definitely keeping this one for Thanksgiving. Love pumpkin!! And thank you again for your post yesterday. Although I hate you went off the LC wagon, at least it helps us all realize we are just human, and these things happen. I am looking forward to my second day back in the LC way of life after being off it for so long. My breakfast will be your cream cheese pancakes with some bacon on the side….. :) – You are an inspiration! The Barefootcookingirl (in fact, why don’t i make them for dinner tonight? LOL!
Mellissa Sevigny says
Thanks BFCG! Hope you can rock low carb again and that the recipes will help! I have had the pancakes for dinner more times than I can count! Sometimes you just want a pancake, no matter what time it is! :)
Anonymous says
Had these last Thursday for breakfast with a few blueberries. Yum! I was full until lunchtime. Thanks for the excellent recipe. :) You’re a star!
Barefootcookingirl
Cord Rogers says
As usual, great work! Is the nutritional info for the pie including granulated Splenda and the crust?
Mellissa Sevigny says
Thanks Cord! The nutrition info for the pie is for everything – but I think I used Ideal sweetener for this and don’t remember if the stats were exactly the same as splenda granulated. Should be pretty close though, especially the net carbs. Enjoy!
Anonymous says
Would this recipe work without the crust? Do you think the cheesecake would be able to hold its consistency? Looks delicious! :)
Mellissa Sevigny says
Absolutely – I’ve done it many times! The crust is nice for special occasions but definitely not necessary – you can even bake it in individual ramekins and serve with whipped cream and spoons. Enjoy!
Heather says
This looks delicious Mellisa! Regarding making it without the crust, do you oil your pan with anything before baking? Thanks!
Gerald B. says
Hi Melissa,
I have a similar recipe, but with a different crust. My go-to crust for anything cheese-cakey is to grind some pecans in the blender, then put them in a mixing bowl with some Splenda, some almond flour, and some melted butter.
Mix all that together, and press it into the bottom of a pie plate or springform pan. Add filling and proceed according to whatever recipe you are using. One nice thing about this one is that it works for baked and no-bake recipes.
It’s a great low-carb substitute for a graham-cracker type of crust, and it’s incredibly easy.
Mellissa Sevigny says
Thanks so much for sharing that Gerald! I love pecans and this sounds really great and all purpose for lots of applications! I’ll have to try this one soon!
Amanda West says
Hi Melissa, Do you mind sharing the measurements for your crust too? I’d also like to try the pecan crust idea. Thanks!
Renee says
Do you have the measurements of the ingredients you use for your pecan pie crust…..I would love to try this out.
Anonymous says
What brand do you recommend for the sugar substitute?
Mellissa Sevigny says
Anything that measures cup for cup for real sugar would work well. I’ve had good results with Splenda granulated (sucralose) or Ideal (xylitol, sucralose mix). For others that don’t measure cup for cup for sugar, check their website to get their equivalents. Use the equivalent of 3/4 cup sugar in the filling or 2 tbl sugar for the crust.
Anonymous says
I used straight erythritol last night and it was delicious this morning for breakfast! lol My only thing was the crust. It’s not nearly as pretty as yours and was crumbly and hard to work with. I’ve never made a homemade “real” pie crust before, so I wasn’t sure how to troubleshoot it. Any ideas? Tasted good, just not very “workable”. More water, maybe?
Ashley
Mellissa Sevigny says
Yes Ashley, you can add more water if necessary to hold it together. Because there is no gluten, it won’t be as elastic as traditional pie crust so it’s a little harder to work with. I’ll keep looking for ways to tweak and improve it! Glad you liked it though! :)
Debby@Just Breathe says
I am definitely going to make this for Thanksgiving. Thank you.
Mellissa Sevigny says
You’re welcome Debby, I hope it’s a hit!
Jen says
Is there anything that I can use to replace the flax meal? Can I use almond flour? Flax and I don’t play nicely together.
Mellissa Sevigny says
Jen, since I created this recipe months ago, I’ve come to realize that I don’t do well with flax either. I haven’t yet experimented with a flax free crust, but in theory almond flour would work just as well. If you try it, please let us know! I’ll be experimenting and updating at some point in the next month with a flax free version too.
Audrey says
I know this is an old post, but I just found it and want to try it! Would almond flour or CarbQuick be able to replace the coconut flour? I am trying to use what I have at hand already. Thank you!
MerryKate says
Both almond flour and Carbquick have different properties from the coconut flour, which tends to be dryer. It is a great addition to nut flours in recipes for that reason – they tend to make a very dense, crumbly dough. Of the two, I suspect the Carbquick will work best, but it’s going to be much saltier, so cut the salt from the recipe.
Greg says
Might I ask what reaction flax might cause? I used it the first time tonight for the cheesecake. It’s baking now! I’ve been on this program for almost 3 weeks. My BP is down and my sugar has been running 100-108 fasting. I’m delighted! Also appreciate the support of this ‘community’!
Angie says
I cant do almonds or flax…allergic to both. Any other recommendations?
Deb Wagner says
I have made a similar cheesecake and used home-ground almonds (1/4 raw almonds, processed in an off brand magic bullet) and 2 tbsp of butter to press as the crust… worked well, but definitely needs to be baked separately first!
Mellissa Sevigny says
Thanks for sharing Deb, sounds good and super easy!
Kim Watson says
I am just about to jump on the low carb wagon together with my family. Admittedly I am nervous not really knowing where to start that was until I found your fabulous blog. You are awesome!
Has anyone ever told you you have a gift for writing… your blog posts are so great to read. Oh & thanks for the recipes & doing so much of the ground work people like me just couldn’t be bothered to do given my love/hate relationship with the kitchen.
I am so looking forward to buying your ebook and learning how to do this.
Thanks & have a super Tuesday!
Mellissa Sevigny says
Thank you SO MUCH Kim and welcome to IBIH! I wish you and your family great success on low carb – it’s been really amazing for me. It’s tough to get started but once you get on a roll it’s much easier so just try to hang in there for the first week or two! Check out this post for some great websites to help you stay on track – they are really helpful for me when I need a boost or have questions! https://www.ibreatheimhungry.com/2012/10/foodless-fridays-5-excellent-low-carb.html
Keep us posted on your progress and feel free to email me (sevigm@yahoo.com) if you have questions on any of the recipes! You can do this!