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
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!