Low carb Keto No Bake Pumpkin Cheesecake

 As the holidays near we all know that if we are dieting, we are fixing to meet with a huge challenge. There's the resistance of candy during Halloween, there's the pies and desserts on Thanksgiving, and a month lather Christmas once again, calls to our cravings, and tests our resolve. This year, I researched a keto friendly dessert, that would satisfy my sweet tooth and also appease even the non dieter. I think I have found it, and I'd like to share my take on this wonderful dessert.

©2024 Dawn Gagnon Photography 

Ok so this isn't the prettiest photo, its a trial run recipe, so I just took a quick snapshot with my phone, however, I will update when I get a better photo as I am making this again, now that it's passed with flying colors with my taste testers.

Tools for success:

Large mixing bowl

Measuring spoons

Measuring cups

Handheld mixer 

9 inch pie pan

Avocado oil cooking spray or Olive oil cooking spray

Rubber spatula 

Ingredients:

Almond flour

salted butter

ground cinnamon

ground pumpkin pie spice

Splenda Bakers Magic (optional)

Swerve Confectioners sugar

Stevia powder (optional )

Pure Vanilla Extract

2 packages cream cheese

Heavy Cream

Crust

This is for a 8 to 9 inch pie

1 1/2 cups Almond flour

3 tablespoons of salted melted butter

1/2 teaspoons of cinnamon 

1/4 teaspoons of nutmeg (optional)

Splenda Bakers Magic ( a couple of tablespoons, optional)

Filling

1 1/2 cups heavy cream

1 cup of Pumpkin Puree (not pumpkin pie filling, as this often contains sugar)

16 ounces cream cheese, ( 2 packages well softened)

2/3 cup Swerve Confectioners sugar

1 1/2 teaspoon Pumpkin Pie Spice

1 /2 teaspoon of cinnamon

1 teaspoon of 100 percent pure Stevia Powder (it just adds extra sweetness)

Chopped Walnuts of Pecans (optional)

Steps:

*Tip: Please read through the instructions prior to beginning.

Assemble and keep handy all the tools you'll need and make sure you have space in your refrigerator for the pie to chill.

Spray a coating of cooking spray on your pie pan and set aside. 

1. In a large mixing bowl,  add in your Almond flour, spices and Splenda Bakers Magic. Stir with a fork or spoon to mix well. Add in melted butter and mix well until mixture can be pressed together. This is your crust.

Place this mixture in your greased pie pan and cover the bottom and up the sides to form a crust. Place in your refrigerator until your filling is completed.

2. In the same mixing bowl, measure out 3/4 cups of heavy cream, vanilla, confectioners sweetener, plus 1 to 1/2 teaspoon of Stevia powder (depending on how sweet you like it with Stevia powder sometimes less is more)  and mix with your handheld mixer until thickened. 

3. Add in both packs of your softened cream cheese and mix again. 

4. Add in the remaining heavy cream,  pumpkin puree and spices. Take your time to make sure you get the thickness and everything is well incorporated. 

5. With a large spoon or spatula scoop mixture into your prepared pie plate with the Almond flour crust and chill for 5-6 hours. This will not be super dense, but still really good.

*Garnish with chopped walnuts or pecans, add an additional sprinkle of Pumpkin spices, and Spray on some Redi Whip, low carb. 

Enjoy!!