Now that I’m stocked with canned pumpkin again, I just can’t get enough of the stuff. I’ve been using it to make all kinds of things from pumpkin bread to pumpkin pie and anything in between.
I think it’s just that time of year, I get fall fever. I just get a little wacky when the leaves start to change color and rustle around.
I found this recipe by Paula Deen when I was searching for a good pumpkin pie recipe and had to make it low-carb. There are already low-carb items out there that are similar to pumpkin pie, but nothing has really hit the spot for me and killed the craving. This one comes close, it’s a creamier, lighter version of the real thing. It’s yummy, and it’s just a bonus that it’s sugar-free, gluten-free, and low-carb.
Let me know what you think!
- 1 (8-ounce) package cream cheese, softened
- 2 cups canned pumpkin measured
- 1 cup erythritol
- 1/4 teaspoon salt
- 1 egg plus 2 egg yolks, slightly beaten
- 1/4 cup water
- ½ cup heavy cream
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Whipped cream, for topping
- 1 and 1/2 cups almond meal or almond flour
- 3 tablespoons melted butter
- Artificial sweetener equal to 3 tablespoons sugar
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat the cream cheese with a hand mixer.
- Add the pumpkin and beat until combined.
- Add the erythritol, and salt, and beat until combined.
- Add the eggs mixed with the yolks, cream, water, and melted butter, and beat until combined. Finally, add the vanilla and cinnamon and beat until incorporated.
- Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Place the pie in the refrigerator to chill and finish setting. Cut into slices and top each piece with a generous amount of whipped cream.
- Heat oven to 350 F.
- Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
- Bake for about 10 minutes until the crust is beginning to brown.
- After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.