The key to making a great pie is often in the crust. Myself, I am not much on the texture produced when using coconut flour so when it comes to pies the better choice is to opt for the pecan crusts. It’s simple to do, Keto friendly and pecan delicious.
Pumpkin Cheesecake – Version I – No-Bake
Pecan Crust
Preheat oven to 350 degrees F.
Ingredients
2 cups chopped pecans
1/4 cup butter – melted
1/4 cup Swerve
Combine the above ingredients and press into the pie plate – 9 or 10 inch plates, ceramic plates work better but any pie plate will work. Bake at 350 degrees F for 10 minutes and let cool before adding filling.
Pumpkin Pie Filling – Version I (No-Bake)
Ingredients
1 cup pumpkin puree – used canned or fresh
1 t. cinnamon
1/2 t. ground ginger
pinch of ground cloves
8 oz cream cheese – room temperature
2 cups heavy cream
1/2 cup Swerve
1 t. vanilla – clear vanilla is preferred
1 T. rum – optional
Directions
- Prepare Whipped Cream by chilling the bowl and beaters first in the refrigerator for about five minutes. Heavy cream whips better when it is cold so make sure that this cream is cold too. Beat the cream until stiff peaks are about to form and then gradually add 2 T of the Swerve. Continue beating until stiff peaks form. Remove about two cups of this product to set aside for topping. Set the remaining product to use in the pie during step 3.
- Beat the cream cheese until smooth and add pumpkin puree along with cinnamon, ginger, cloves, remaining Swerve, vanilla and rum if using. Beat together until well blended.
- Fold in the whipped cream reserved for the pie.
- Pour filling into prepared pie crust, smoothing the top of the pie.
- Top with remaining whipped cream, sprinkle with cinnamon if desired and refrigerate at least 2 hours before serving.
Enjoy!
I am experimenting with both of these recipes and plan to serve them tomorrow night with a group of ladies who will choose the better of the two versions! We are having Witches Night Out at my house and the Witches will choose which is better!
Pictures to follow!
Pumpkin Cheesecake Version II – Baked
Pecan Crust
Preheat oven to 350 degrees F.
Ingredients
2 cups chopped pecans
1/4 cup butter – melted
1/4 cup Swerve
Combine the above ingredients and press into a 10 inch spring-form pan with the bottom being prepared with oil or using a parchment paper liner. Bake at 350 degrees F for 10 minutes and let cool before adding filling.
Pumpkin Pie Filling – Version II – Baked
Ingredients
16 oz Cream Cheese – room temperature
1/2 c pumpkin puree – canned or fresh
1 1/2 t. pumpkin pie spice OR 1 t. cinnamon, 1/2 t ginger, dash of cloves
1 t. vanilla
1/2 c plus 2 T Swerve
2 eggs
Directions
- Prepare Whipped Cream by chilling the bowl and beaters first in the refrigerator for about five minutes. Heavy cream whips better when it is cold so make sure that this cream is cold too. Beat the cream until stiff peaks are about to form and then gradually add 2 T of the Swerve. Continue beating until stiff peaks form. Remove about two cups of this product to set aside for topping. Set the remainder aside to be added in step 3.
- Beat together cream cheese, pumpkin, spices, vanilla, eggs and 1/2 c Swerve.
- Fold in the whipped cream that has been set aside for the cheese cake filling.
- Pour filling into the prepared springform pan making sure to clean the sides and placing product evenly in the pan.
- Bake at 350 degrees F for 45 min until the center is set. Let cool at least 3 hours, store in the refrigerator
- Serve with the whipped cream as topping!
Enjoy!
The Humble Home 