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Pumpkin/Ricotta Cheesecake Pie (Live K&M)

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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

Details

Preparation

Step 1

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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