Low-Sugar Pumpkin Cheesecake Pie
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
2 pkg. cream cheese softened at room temperature for about 30 minutes
1 C sweetener of your choice, see notes
1/4 cup brown sugar
1 T vanilla
4 eggs
1 cup canned pumpkin puree
1/2 cup sour cream
1 tsp. Cinnamon
1/2 tsp. apple pie spice
1 purchased graham cracker pie crust
whipped cream for serving, optional
Directions
Preheat oven to 325F/160C. Unwrap cream cheese and let it soften at room temperature for about 30 minutes. When cream cheese is soft, add Splenda, brown sugar, and vanilla and use a hand mixer to beat together until well combined. Add eggs one at a time, beating about 10 seconds when each egg is added. Then add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat together until the mixture is completely combined and smooth. Fold up the metal edge of the purchased graham cracker crust, then pour the filling in until it comes just to the top. Carefully transfer pie to oven and bake for 50-60 minutes, or until pie is mostly set and barely starting to brown on top. It will still seem slightly wiggly when you remove it from the oven. Let pie cool for at least 30 minutes. Then refrigerate to chill for several hours or overnight. I ate this with a dollop of whipped cream.