Pumpfin Cheesecake Pie

This is amazing and you can replace the pumpkin with other stuff like cocoa or peanut butter and make several different cheesecake type pies…try different stuff and see what you come up with. It was way better than any pumpkin pie I’ve ever had and way less carbs!

15 servings (we tried bigger pieces and it was really “rich” and most folks couldn’t eat an entire piece.)


1 3/4 cups almond flour
1/2 tsp cinnamon
3 tbsp erythritol
1 stick melted butter


2/3 cup erythritol
16 oz cream cheese
1/2 tsp vanilla extract
2/3 cup pumpkin puree
2 large eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice


1/2 cup heavy whipping cream
1 tbsp erythritol
1/2 tsp vanilla extract


Mix together almond flour, cinnamon and erythritol in an 11×13 inch glass baking dish

Stir in melted butter.

Press mixture down into dish and up the sides with hands to form the crust.


In a large bowl, combine cream cheese, erythritol and vanilla with electric mixer until smooth or use food processor to ensure all the ingredients are well combined.

Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.

Pour pumpkin cheesecake filling into prepared crust.

Bake at 350 F degrees for 35-40 minutes or until filling is set.

Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving. We ate a piece only a few hours after cooling and then several hours later- it was better based on the colder/firmer it gets but it was amazing both times.


In a bowl, add heavy whipping cream and mix with hand mixer on high for about 2 minutes.

Slowly mix in the erythritol a little at a time.

Add the vanilla extract and mix until you get “stiff peaks”.

These MACROS are for the crust, filling and topping all together. Based on the MACROS, it’s a pretty good “fat bomb” as well.

276 calories
5g carbs
2g fiber
3g net carbs
25g fat
5g protein

Love, Peace and Sharkyness

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Posted November 23, 2018 by Administrator in category "In The Kitchen