This should grace your holiday table! How many of you love sweet potato pie but no longer can eat it due to sigar spikes? Or, maybe you prefer pumpkin like I do, but dont want the carbs of a traditional pie or cheesecake. Well, let me introduce you to my low carb pumpkin cheesecake. You will love it and so will guests and family!!
1 cup pecan meal (this can be bought at Publix or online, or you can grind pecans yourself)
1/4 cup Splenda or sweetener of choice
1/2 stick of unsalted butter or margarine, melted.
1 8oz package cream cheese, softened
1 cup canned pumpkin
1/2 cup Splenda or sweetener of choice
1/2 tsp pumpkin pie spice
8 oz SF whipped cream (I use the Land O Lakes brand in the aresol can, 0 carbs)
1 tsp vanilla extract
1 tsp cinnamon
For the crust mix pecan meal and sweetener. Add butter. Mix until a ball of dough forms. Spread into a greased 9 inch pie pan.
For the filling mix softened cream cheese and pumpkin with a mixer.
Add in sweetener, pie spice, vanilla and cinnamon. Mix well.
When your batter is smooth fold in the whipped cream. I just squirted out 8 oz into my measuring up.
When its fully incorporated, spread over crust evenly.
You MUST refrigerate this for 24 hours to set!!!!! Highly important!!!
This makes 8 large servings.
31.3 g fat (lower fat by using fat free cream cheese)
4.7 g net carbs
3.5 g protein
3.3 g sugar