Seems like pumpkin is everywhere this month and in so many different food items at the store. I have a recipe for you that actually is a sugar free pumpkin cheese cake with a pecan crust.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
Ingredients for the Pie Crust:
1 cup frozen pecan pieces
2 tablespoons melted butter
- sugar equivalent to equal 2 tablespoons of sugar.
Place 1 cup of frozen pecan pieces in a food process device or blender. Process until the nuts are the size of a small lentil. As an alternate you could dice on a cutting board to this consistency using a good chef or all purpose knife. Add melted butter and sugar substitute combining the ingredients together until the are well mixed. Pour the mixture into a 9″ pie pan and mold the nut crust to the bottom of the pan and up the sides of a 9″ pie pan.
Pumpkin Cheesecake filling:
16 ounce Cream cheese (not fat free, not whipped!)
1/2 cup Splenda
1/2 cup canned pumpkin puree (not pumpkin pie filling)
2/3 – 1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/8 teaspoon grated nutmeg
Combine cream cheese, splenda and vanilla in a bowl or mixer and beat until the ingredients are combined, Add 1 egg at a time, mixing until the egg is incorporated into the cream cheese mixture. Add in spices and mix until combined.
Pour mixture into the pecan nut crust and bake in a pre heated oven (325 degrees) for 35 – 45 minutes. To test for doneness stick a small knife into the center. The custard should be nearly or fully set and not jiggle in the middle (as you pull out the oven tray) when it is fully baked. Let the pie come to room temperature then place in the fridge until the pie is thoroughly chilled.
Optional: Top with a sugar free homemade caramel sauce if you like or a sugar free caramel sauce from the market.