I reworked this recipe to make a Sugar-Free Pumpkin Cheesecake Pie that may be baked in a springform pan, and we liked the brand new model. There’s a hyperlink to seek out the unique model that was baked in a graham cracker crust in case you want that one!
PIN Sugar-Free Pumpkin Cheesecake Pie to attempt it later!
I by no means was a fan of pumpkin pie, and again within the days once I wasn’t watching my sugar consumption I’d at all times choose banana cream for my Thanksgiving pie. Then I found a recipe for Sugar-Free Layered Pumpkin Cheesecake that I actually favored, and I made that just a few years for Thanksgiving.
However one 12 months I acquired the urge to attempt one thing barely totally different, and got here up with a pumpkin cheesecake pie that’s midway between pumpkin pie and pumpkin cheesecake. It has extra pumpkin than the cheesecake recipe did, and the feel is a bit of nearer to pumpkin pie, whereas nonetheless having that creamy mouth really feel of cheesecake.
For years I made this as a Low-Sugar Pumpkin Cheesecake Pie, made in a graham cracker crust. (Use that hyperlink to see the unique recipe in case you had been a fan.) However lately I acquired impressed to attempt making this a Sugar-Free Pumpkin Cheesecake Pie by baking it in a springform pan with out the crust! And what a terrific experiment that turned out to be.
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I exploit both Monkfruit Sweetener or Golden Monkfruit Sweetener for this recipe, however after testing the brand new model just a few instances I barely decreased the quantity of sweetener for the sugar-free model and added a little bit of almond flour for a extra “pumpkin pie” texture. I additionally switched out the Apple Pie Spice for Pumpkin Pie Spice, however both will work.
I baked this model at a barely greater temperature too for a firmer pie when it didn’t have a crust. It was successful with everybody who acquired a style of the brand new model, hope you’ll attempt it in case you’d like a lower-carb model of this long-time Meals The Meals favourite.
What substances do you want for this recipe?
What’s a Springform Pan?
A Springform Pan (affiliate hyperlink) is a baking dish that has a base and a removeable ring. When the the cake or cheesecake is completed you may take away the outer ring to get a dessert that’s simpler to chop and serve.
Can this recipe be made forward?
This recipe wants a minimal of 4 hours chilling time, however it is going to profit from being chilled in a single day. That makes it excellent to bake the day earlier than a giant vacation meal!
What did I do to make this recipe decrease in carbs?
This recipe was a a Low-Sugar Pumpkin Cheesecake Pie, made in a graham cracker crust that had fairly just a few carbs from the bought graham cracker crust. I created this new model that’s baked in a springform pan to make it a lot decrease in carbs, however in case you had been a fan of the unique model you may nonetheless discover it at that hyperlink. The previous recipe had 29 internet carbs, however this new sugar-free model has solely 8.5 internet carbs per serving!
Need extra Pumpkin Treats?
Try My Favourite Pumpkin Recipes to see tons extra candy and savory treats to make with pumpkin!
The way to make Sugar-Free Pumpkin Cheesecake Pie:
(Scroll down for full recipe together with dietary data.)
- Preheat oven to 350F/175C.
- Use a hand mixer to beat collectively softened cream cheese, Golden Monkfruit Sweetener (or different sweetener), and vanilla.
- Add the almond flour and beat about 30 seconds.
- Then beat within the eggs, including them separately and beating about 10 seconds every time.
- Add canned pumpkin, bitter cream, cinnamon, and pumpkin spice combine and beat till properly mixed.
- Pour combination right into a 9-inch Springform Pan (affiliate hyperlink) that you simply’ve sprayed with non-stick spray.
- Bake about 60 minutes, or till the the Pumpkin Cheesecake Pie is generally set and agency, though the middle will nonetheless appear barely wiggly while you take away it from the oven. The middle could also be barely overvalued however it is going to quiet down because it cools.
- This must be chilled for at the least 4 hours or in a single day if doable earlier than you serve the pie.
Components
- two 8 oz. packages cream cheese (see notes)
- 1 C Monkfruit Sweetener (see notes)
- 1 T vanilla
- 1/4 cup almond flour
- 4 eggs
- 1 cup canned pumpkin puree (see notes)
- 1/2 cup bitter cream (see notes)
- 1 tsp. Cinnamon
- 1/2 tsp. pumpkin spice combine
Directions
- Preheat oven to 350F/175C.
- Unwrap cream cheese and let it soften at room temperature for about half-hour.
- When cream cheese is smooth, add Golden Monkfruit Sweetener and vanilla and use a hand mixer to beat collectively till properly mixed.
- Add almond flour and beat about 30 seconds extra.
- Add eggs separately, beating about 10 seconds when every egg is added.
- Then add canned pumpkin, bitter cream, cinnamon, and pumpkin spice combine and beat collectively till the combination is totally mixed and clean.
- Pour combination right into a 9-inch springform pan that you have sprayed with non-stick spray.
- Bake about 60 minutes, or till the the Pumpkin Cheesecake Pie is generally set and agency, though the middle will nonetheless appear barely wiggly while you take away it from the oven.
- The middle could also be barely overvalued however it is going to quiet down because it cools.
- This must be chilled for at the least 4 hours or in a single day if doable earlier than you serve the pie.
Notes
Cream cheese must be softened at room temperature for about half-hour; use common or gentle cream cheese, whichever you like. Use common or gentle bitter cream, whichever you like.
Both Monkfruit Sweetener or Golden Monkfruit Sweetener will work for this recipe, however in recipes with out a lot liquid I’m beginning to suppose Basic Monkfruit dissolves a bit higher.
Be sure you use canned pumpkin and never pumpkin pie filling, which has added sugar. .
Pie will maintain within the fridge for a number of days, in case you can handle to maintain it round that lengthy.
Recipe created by Kalyn with inspiration from Diminished Sugar Layered Pumpkin Cheesecake and pumpkin pie recollections from childhood.
Vitamin Info:
Yield:
8
Serving Dimension:
1
Quantity Per Serving:
Energy: 309Whole Fats: 27gSaturated Fats: 14gTrans Fats: 0gUnsaturated Fats: 10gLdl cholesterol: 159mgSodium: 220mgCarbohydrates: 10gFiber: 1.5gSugar: 6.5gProtein: 8.1g
Vitamin data is mechanically calculated by the Recipe Plug-In I’m utilizing. I’m not a nutritionist and can’t assure 100% accuracy, since many variables have an effect on these calculations.
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Low-Carb Weight-reduction plan / Low-Glycemic Weight-reduction plan / South Seaside Weight-reduction plan Options:
This up to date model of Sugar-Free Pumpkin Cheesecake Pie could be good for low-carb or Keto diets and it’s additionally gluten-free. I’d eat this for the unique South Seaside Weight-reduction plan for a vacation deal with, though in case you’re following the letter of the regulation pumpkin is part 2 or 3 for South Seaside and they might suggest reduced-fat dairy merchandise.
Discover Extra Recipes Like This One:
Use Desserts and Baking for extra recipes like this one! Use the Weight-reduction plan Sort Index to seek out recipes appropriate for a selected consuming plan. You may also prefer to Comply with Meals The Meals on Pinterest to see all the great recipes I’m sharing there.
Historic Notes for this Recipe:
This recipe was first posted in 2009. It was up to date just a few instances to offer low-sugar choices and in 2021 it was up to date right into a sugar-free model that’s baked in a springform pan.
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