PUMPKIN CHEESECAKE PIE

Preparation Time: 15 minutes | Cooking Time: 40 minutes |
Chilling Time: several hours (or overnight) | Servings: 8
INGREDIENTS:
1¾ cups almond flour
½ tsp. cinnamon
3 tbsp. Swerve
1 stick melted butter
Ingredients for the Filling:
⅔ cup Swerve
⅔ cup pumpkin puree
½ tsp. vanilla extract
½ tsp. cinnamon
⅛ tsp. Allspice
¼ tsp. nutmeg
2 large eggs
16 oz. cream cheese
INSTRUCTIONS:
For the Crust:
1. Combine the sweetener, cinnamon, and almond flour in the
baking dish. Melt and stir in the butter. Press the fixings
together.
For the Filling:
1. Mix the sweetener, vanilla, and cream cheese with an electric
mixer. When smooth, blend in the eggs, pumpkin, nutmeg,
cinnamon, and Allspice.
2. Scrape the filling into the prepared crust. Bake 35-40 minutes.
3. Remove when the filling is firm. Set aside to cool down on a
wire rack.
4. Chill overnight (or at least a few hours) before serving in equal
portions.
NUTRITIONAL INFO (PER SERVING):
Net Carbs 4.4g, Calories 363, Total Fat 35.6g, Saturated Fat
20.4g, Cholesterol 139mg, Sodium 270mg, Total Carbohydrate
5.8g, Dietary Fiber 1.4g, Total Sugars 1.2g, Protein 7.5g,
Calcium 77mg, Iron 1mg, Potassium 132mg

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