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
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!