LOW CARB PUMPKIN CHEESECAKE PIE

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While not a common dessert in Australia, I highly recommend you try this fabulous sugar free recipe. With very subtle pumpkin flavours combined with a lovely array of spices such as cinnamon and nutmeg, this is a truly delicious dessert suitable for any occasion. A wonderful combination of a cheesecake and a more traditional pumpkin pie, this recipe is going to win you over, especially if you've never tried pumpkin pie or pumpkin cheesecake before.

You can use any of our sweeteners in the recipe and make sure you modify the amount that you use to suit your tastes.

Cheese Cake Come Pie

This Low Carb Pumpkin Cheesecake Pie is a combination of all that I love in a pumpkin pie and a cheesecake. It isn't as firm as a cheesecake but it has more of a creamy texture than a conventional Pumpkin Pie would. The sweet whole meal like base adds to the wholesome taste of the pie but doesn't detract from the flavors.

Bake In a Bain Marie

Ensure you bake this cake in a bain marie. Place your pie dish inside a slightly larger casserole bowl that has been filled with water. Don't choose a dish that is too big or it can be too difficult to manoeuvre the dishes, especially once you add the water. It's fine if your pie dish edges sit on the edge of the casserole dish so long as the water comes about 3/4 way up the pie dish.

Once you have baked this, allow it to sit overnight in the fridge to firm up. It will be so much easier to cut and will stay intact. Try serving it simply with freshly whipped cream. Decorate it with piped cream and add pecans or just simply sprinkle it with a little cinnamon.

Canned Or Fresh Pumpkin

Pumpkin in a can just doesn't exist in Australia, so if ever I make a dish that calls for it I simply make my own by steaming, baking or boiling pumpkin. You cannot mess the recipe up as it is so simple. Just cook till soft. Remove any skin and seeds, and mash or puree till smooth. If you do boil the pumpkin, just make sure that you drain off any excess water before you mash it so the puree isn't too watery.

Making Your Pie Base

This pie base is healthy, easy to make and very forgiving. If you get any tears or holes in your dough, simply break some off and patch with your fingers. You use your fingers to push the dough up to the edges of your pie dish. It doesn't roll out thinly, which is why I roll it out to about the width of the pie pan and then use my fingers to push it up the sides.

It sounds like hard work but literally takes minutes to make. Make sure you prick the base of the pie dough as it will rise when it cooks and the holes allow you to push it back down when you take it out of the oven. Note that if your oven bakes hot, you may want to cover the pie crust edges with some aluminium foil to prevent it from cooking too much, or simply turn the temperature down a little.

Prep Time:30 minutes

Cook Time:50 minutes

Total Time:1 hour 20 minutes

Ingredients

Instructions

Nutritional Information