It’s Pumpkin Season, What Better Way To Celebrate Autumn Than With Pie!



low carb pumpkin cheese cake

Lisa Pantoja one of FittoServe’s followers is sharing a family favorite recipe that she converted to low carb.  Lisa embraces this healthy lifestyle, and has made great strides.

Lisa and I share a love for baking and when she realized that it was not too difficult to transform her favorite recipes into low carb options, she rolled up her sleeves and began to work.  Her pumpkin cheesecake was revamped easily with minimal fuss. Today she is able to serve her family a healthier version.

Thank you Lisa for inspiring, and showing us that it is possible to make this way of eating a way of life.

low carb pumpkin cheese cake

low carb crust

low carb pumpkin cheese cake

low carb pumpkin cheese cake

Instructions:

Crust:

In a food processor pulse the 1 ½ cups of pecans set aside.

½ cup of melted butter

½ cup of almond flour

In a large mixing bowl blend the butter, pecans and almond flour until combined.

Press into an 8 inch pie pan. Bake crust for 10-15 minutes in a 350 degree oven, until lightly brown and set.

Low Carb Pumpkin Cheesecake Filling:

½ cup of pumpkin puree

1 8 oz. package of softened cream cheese

1 egg

1 cup of sugar substitute

1 tsp of pumpkin pie spice

In a large mixing bowl combine the pumpkin puree and cream cheese until well blended, next add the egg and pumpkin pie spice. Mix everything until well incorporated and pour batter into the pie crust.

Bake in a pre-heated 350 degree oven for about 20 minutes or until set.Allow to cool in the refrigerator for at least one hour before eating. Enjoy!

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  1. Reblogged this on and commented: Sharing last year's pumpkin pie recipe because frankly its a winner! Enjoy in good health ;)
     
  2. This recipe sounds great, but I have a couple questions. First, the ingredient list has sugar substitute but the directions neglect to mention it, when is it used? And second, I'd rather use honey instead of sugar substitute so how would I modify the recipe to account for the extra liquid? Thanks.
     
    • Michelle in a low carb plan honey is way to high on the glycemic index. Perhaps subbing with coconut sugar although still high is a little better. I don't use honey so I don't know how to adjust it for you. You mix the sugar with the cream cheese then add the egg. Hope this helps
       
  3. Pingback: It’s Pumpkin Season, What Better Way To Celebrate Autumn Than With Pie! | The Baking Nurse

  4. Can it be Pumpkin season all the time? this cheesecake is right up my street! I need this is my life, I feel like I'm missing a whole load by not having you live near me Big Sis :( <3 !!! hehehe Serene | I Am Serene L
     
  5. Reblogged this on By the Mighty Mumford and commented: MMMM-MMMM-MMMM!!!!!
     
  6. This sounds wonderful!! Thanks for coming to read "I Thought We'd Have More Time".
     
  7. Whoop Woop!!!!!! 🙌 Low Carb cheesecake rocks!!!!! Thanks FitToServe!!!!! 😁😁😁😁
     

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