Pumpkin Cheese Pie

Pumpkin Cheese Pie


Pumpkin Cheese Pie

  • Author: Adapted from Splendid Low Carbing
  • Category: Dessert


  • 1 package LC-Pie Crust Mix
  • 8 oz cream cheese, softened
  • 1/3 cup LC-Natural Sweet White
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 eggs
  • 3/4 cup LC-Natural Sweet White
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg, (optional)
  • 1/2 cup half-and-half cream
  • 1/2 cup whipping cream


  1. Prepare one pie crust per package directions. Let cool.
  2. In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, 1/3 cup sweetener, egg and vanilla extract until smooth. Pour over crust evenly.
  3. In medium bowl, combine pumpkin, eggs, 3/4 cup sweetener, cinnamon, ginger and nutmeg. Beat well with wire whisk.
  4. Whisk in half-and-half cream and whipping cream. Pour over Cream Cheese Layer.
  5. Bake in 350°F oven 40 minutes or until cake tester inserted in center comes out clean. Garnish with whipped cream and pecan halves, if desired.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Leave a Reply