GF Pumpkin Cream Cheese Pie

http://low-carb-news.blogspot.com/2012/11/pumpkin-pecan-cheese-pie.html

Photo by Aubrey F.

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

10

servings

PREP TIME

30

minutes

TOTAL TIME

80

minutes

SERVINGS

10

servings

Ingredients

  • Crust:

  • 1

    cup ground almonds (250 mL) You can use almond flour OR ground pecans too

  • 2

    tbsp powdered erythritol (30 mL)

  • 2

    tbsp vanilla whey protein powder, or 1/4 cup ground almonds (30 mL)

  • 3

    tbsp butter, melted (45 mL)

  • 1

    egg yolk

  • Cream Cheese Layer:

  • 8

    oz light cream cheese, softened (250 g)

  • Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)

  • 1/4

    cup powdered erythritol (60 mL)

  • 1

    egg

  • 1

    tsp vanilla extract (5 mL)

  • Pumpkin Layer:

  • 1

    cup canned pumpkin (250 mL)

  • 2

    eggs

  • Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)

  • 2

    tbsp powdered erythitol (30 mL)

  • 1

    tsp cinnamon (5 mL)

  • 1/2

    tsp ginger (2 mL)

  • 1/4

    tsp nutmeg, optional (1 mL)

  • 1/2

    cup half-and-half cream (125 mL)

  • 1/2

    cup heavy cream (125 mL)

Directions

Crust: In medium bowl, combine almond meal, powdered erythritol and vanilla whey protein powder. Stir in butter and egg yolk. Spread in 9-inch (23 cm) pie plate. Cover with plastic wrap and press crust out evenly; remove plastic wrap. Bake in 350°F (180°C) oven 10 minutes. Cream Cheese Layer: In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, liquid sweetener, erythritol, egg and vanilla extract until smooth. Pour over crust evenly. Pumpkin Layer: In medium bowl, combine pumpkin, eggs, liquid sweetener, erythritol, cinnamon, ginger and nutmeg. Beat well with wire whisk. Whisk in half-and-half cream and heavy cream. Pour over cream cheese layer. Bake in 350°F (180°C) oven 40 minutes or until cake tester inserted in center comes out clean. Garnish with whipped cream and additional pecan halves, if desired. Yield: 10 servings 1 serving 254.2 calories 8.2 g protein 22.6 g fat 1.6 g fiber 4.5 g net carbs

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