Looking for an easy way to dress up a pumpkin pie this holiday season? You can’t go wrong with our easy to make Pumpkin Pie Cheesecake. This low carb dessert is the perfect way to enjoy all the flavors of pumpkin pie without the excess carbs. Not only is it great for the holidays but can be enjoyed any time of year. Serve it as is or top it with whipped cream and berries for a real treat.
Ingredients
- Crust:
- 3/4 cup almond or coconut flour
- 1/2 cup freshly ground flaxseed
- 1/4 cup organic grass fed butter, softened
- 1 teaspoon pumpkin pie spice
- 25 drops (1/4 teaspoon) liquid stevia
- Filling:
- 1/3 cup organic pumpkin puree
- 4 ounces organic cream cheese
- 2 tablespoons organic sour cream
- 1/4 cup organic raw heavy cream
- 3 tablespoons organic grass fed butter, softened
- 1/4 teaspoon pumpkin pie spice
- 25 drops liquid stevia (approximately 1/4 teaspoon)
Instructions
- Mix together dry ingredients for crust, then add in butter and stevia. Mix together well.
- Form small spheres with the dough and press into the tart pans.
- Combine all ingredients for the filling, then immersion blend until smooth.
- Spread filling into crusts, then refrigerate for at least four hours.
Responses