Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Mellissa Sevigny                                             


Pumpkin Pie meets Pumpkin Cheesecake - low carb and gluten free love child created! So many people are on a low carb and/or gluten free diet these days, and the holidays are a veritable minefield of temptations. This recipe was created to help those of us on special diets navigate the holidays without cheating or going off plan. Not on a special diet? You'll love it anyway - and so will your guests!


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


Filling:
2 cups pureed pumpkin
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
1 tsp vanilla extract


Crust:
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.


For the pie:
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.


Serves 8                


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(803) 478-7013                 
http://www.ibreatheimhungry.com

Thermador Recipe - Pumpkin Cheesecake Pie
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