Low 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 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 pie is for Libby (no relation to Libby Pumpkin Purée)
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am not sponsor-compensated for recommending a product that I use***
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 8 Oz Room Temperature Cream Cheese
- 6 T Sour Cream
- ½ C Just Like Sugar***
- 2 Room Temperature Eggs
- 1 C Pumpkin Purée (Not Pie Filling)
- ¾ t Cinnamon
- ¼ t Ground Ginger
- ⅛ t Ground Cloves
- ⅛ t Mace Or Nutmeg
- ⅛ t Ground Cloves
- Preheat oven to 350°.
- Beat cream cheese, sour cream and sweetener until smooth.
- 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).
- Reserve ½ C cream cheese mixture.
- Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
- Pour into very lightly buttered 9” pie dish.
- Take reserved cream cheese mix and dot the pie generously 1 T at a time.
- Use the tip of a toothpick to ‘swirl’ the dots.
- Bake 30 minutes or until just barely set in center.
- Remove from oven, cool completely, cover, and refrigerate at least several hours and until ready to serve.
- Serve with a dollop of whipped cream.
- 8 Servings
- 97 Calories, 3.4g Protein, 8.2g Fat, 3.3g Carbs, 1.3g Fiber, 2.0g Net Carbs