• Prep Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 8

Low Carb Pumpkin Cheesecake Pie

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 6 Tbsp cream cheese, softened
  • 6 Tbsp butter
  • 1 ¼ cup milled flax meal
  • ¾ cup coconut flour
  • ¼ tsp salt
  • 2 Tbsp granulated sugar substitute
  • 4 Tbsp cold water


Roll out the dough and place in a pie plate. Crimp edges as desired.
In a large bowl, blend the cream cheese until fluffy.
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.
Pour the batter into the prepared shell and bake in a preheated 350 degree (F) oven for 40 minutes.
Chill before serving. Garnish with whipped cream if desired.

Combine the butter and cream cheese together until smooth. Stir in the flax, coconut flour, salt and sweetener, mixing to combine. Add the cold water and mix until a stiff dough forms.
Divide into two equal balls – each will make one 9 inch crust.

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