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GF Pumpkin Cream Cheese Pie


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Rate this recipe 4.3/5 (10 Votes)


  • 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)


Servings 10
Preparation time 30mins
Cooking time 80mins
Adapted from


Step 1

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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