Pumpkin/Ricotta Cheesecake Pie (Live K&M)

Pumpkin/Ricotta Cheesecake Pie (Live K&M)
Pumpkin/Ricotta Cheesecake Pie (Live K&M)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling:

  • 15 oz. container of part skim ricotta

  • 1

    cup canned pumpkin (not pumpkin pie mix which is loaded with sugar)

  • 5

    packets of stevia

  • 2

    tsp. pumpkin pie spice

  • 2

    tbsp. roasted almonds, crushed into small pieces

  • Crust:

  • 1

    cup ground almond meal flour

  • 2

    tablespoons butter

  • 2

    tablespoons sugar

Directions

Preheat oven to 350. Melt the butter in the microwave. Combine the sugar and almond flour in a bowl. Pour the butter into the almond mixture and stir until well combined and the dough forms a moist ball in your hands. Place the ball of almond flour dough on the bottom of a nine-inch pie pan. Use your fingers to press the dough evenly out the sides. Bake for 10 minutes, remove from oven to cool. In a large mixing bowl, combine ricotta, pumpkin, stevia, and pumpkin pie spice and mix well. Spoon filling onto pie crust and top with crushed almonds. Refrigerate for 30 minutes to set.

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