Sugar-Free Pumpkin Cheesecake Pie
A creamy pumpkin and cream cheese pie in a graham crust, sweetened without sugar and baked until gently set.
Prep 15 min · Cook 50 min · Total 2 hr 5 min · Makes 1 9-inch pie (8 slices)
Ingredients
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 package cream cheese, softened
- 1/4 cup sugar substitute
- 1 teaspoon vanilla extract
- 1 can pumpkin puree
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Whipped cream for topping, optional
Directions
- Heat the oven to 350 degrees F (175 degrees C).
- Stir the graham cracker crumbs, melted butter, and sugar substitute together in a small bowl until the mixture is evenly combined. Press it over the base of a 9 inch pie plate. Bake the crust for 8 minutes, then move it aside to cool.
- In a medium bowl, beat the cream cheese until it turns smooth. Add the eggs 1 at a time, mixing until each one is completely worked in before adding the next. Beat in the pumpkin puree, vanilla extract, ground ginger, nutmeg and cinnamon until the filling is smooth and creamy. Pour the filling into the cooled crust.
- Bake for 40 minutes, just until a light shake shows the center is nearly set. Cool the pie before you serve it; whipped cream can go on top if desired.