Low Carb Crustless Cheesecake Pumpkin Pie

Low Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin PieLow Carb Crustless Cheesecake Pumpkin Pie.  This is the same basic recipe as my Cheesecake Pumpkin Pie…but…without a crust and it is ridiculously easy to make. This will make a 9” pie suitable for 8 people. and topped with whipped cream? Ooh la la. Yes, without a Low Carb Pie Crust you will save a couple of carb grams but, as I said, the great thing about this is that it is so, so easy (when you don’t drop and scramble it)-See Last Pic Above.

So, we all know stuff happened and it happened with the piece of pie on the plate.  I had taken the pic but was not ready to eat the pie so I was putting it in the fridge for later and…boop, boop, boop, it tumbled out of my hand and onto the floor.  We have the five-second rule in this house and more time if needed, and I did.  I picked it up and it was such a mess I had to put it on a larger plate and the last pic is what I eventually ate.  Taste?  Fabulous.  Want an even easier pumpkin recipe?  You might try the Butter Pecan Mousse which is made with the leftover ¾ C of pumpkin purée you will have-and don’t know what to do with.

It is a rather sad set of circumstances that I even did this recipe.  Two days before Thanksgiving a friend of mine was asking for an easy low carb recipe for pumpkin pie for a mutual (diabetic) friend of ours and I really didn’t have an answer for her as the key word was “easy”.  Of course I know the woman she was asking for and first off, you have to have the right products to make even a rudimentary pie and I didn’t have the answer until I came up with this.  I know she does not have Just Like Sugar*** but I could easily enough suggest erythritol and she would be good to go.  There are reasons I do not use erythritol but certainly in the case of a big time diabetic I would suggest it.  So this low carb crustless cheesecake pumpkin pie is for Libby (no relation to Libby Pumpkin Purée)

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Crustless Cheesecake Pumpkin Pie
  1. 8 Oz Room Temperature Cream Cheese
  2. 6 T Sour Cream
  3. ½ C Just Like Sugar***
  4. 2 Room Temperature Eggs
  5. 1 C Pumpkin Purée (Not Pie Filling)
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Allspice
  9. ⅛ t Mace Or Nutmeg
  10. ⅛ t Ground Cloves
  1. Preheat oven to 350°.
  2. Beat cream cheese, sour cream and sweetener until smooth.
  3. Add eggs on low 1 at time and blend only until mixed. (The idea is to NOT beat air into it and yes, it will be inevitable).
  4. Reserve ½ C cream cheese mixture.
  5. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  6. Pour into very lightly buttered 9” pie dish.
  7. Take reserved cream cheese mix and dot the pie generously 1 T at a time.
  8. Use the tip of a toothpick to ‘swirl’ the dots.
  9. Bake 30 minutes or until just barely set in center.
  10. Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
  11. Serve with a dollop of whipped cream.
  12. 8 Servings
  13. 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs
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