Gluten Free Low Carb Pumpkin Cheesecake Pie
Prep time: 
Total time: 
Serves: 1
  • 2 8oz packages of regular cream cheese
  • 15 oz of canned of pumpkin (that was about ⅔ of my can)
  • 2 cups of whipping cream
  • 3 tsp of pumpkin pie spice (or more, to taste)
  • 1.5 tsp of vanilla
  • ½ cup of xylitol granulated sweetener (add it slowly and adjust amount to taste)
  1. Prepare the low-carb crust as per the instructions above.
  2. Mix the cream cheese and pumpkin until smooth using an electric mixer. Add the whipping cream, pumpkin pie spice, vanilla, and xylitol and blend, adjusting and adding more to taste once it has been well mixed. Blend for about 5 minutes, or until light and fluffy. You can substitute stevia or another low carb sweetener for xylitol if you prefer. Refrigerate until nice and cool. Once the pie crust is very cold, remove it from the pan and place on a beautiful serving plate. Fill the crust with your pumpkin cheesecake mix, and refrigerate until ready to serve. Upon serving, top with a dollop of whipped cream (make this using low-carb sweetener as well).
Recipe by The Happy Housie at