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Low Carb & Gluten Free Pumpkin Cheesecake Pie

  • Author: Mellissa Sevigny
  • Yield: 8 1x


  • 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


  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.
  • Category: Dessert
  • Cuisine: Cheesecake


  • Serving Size: 1 slice
  • Calories: 284
  • Fat: 23g
  • Carbohydrates: 3g net
  • Protein: 8g

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