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
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!