Low-Sugar Pumpkin Cheesecake Pie
Low-Sugar Pumpkin Cheesecake Pie would be great for a pumpkin dessert that’s lower in sugar; see my tips for reducing the sugar even more.
I never was a fan of pumpkin pie, and back in the days when I wasn’t watching my sugar intake I’d always pick banana cream for my Thanksgiving pie. Then I started on a lower-carb/low-glycemic eating path, and discovered a recipe for Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake that I really liked, and I made that a few years for Thanksgiving.
Then one year I got the urge to try something slightly different, and came up with this pumpkin cheesecake pie that’s halfway between pumpkin pie and pumpkin cheesecake. It has more pumpkin than the cheesecake recipe did, and the texture is a little closer to pumpkin pie, while still having that creamy mouth feel of cheesecake.
How did I like it? I gobbled up the piece you see in this photo for breakfast when I first posted the recipe! I highly recommend it for a slightly different take on Thanksgiving pie. And if you want a version of this that’s even lower in carbs, check the suggestions in the recipe for that. Low-Carb Walnut Pie Crust for this instead of the purchased crust I used, which is what I’m going to be trying this year!
I made this three times to get a recipe with very minimal sugar that I loved the flavor of, and if I was better at baking, my oven wasn’t broken so I had to use the toaster oven, and Thanksgiving wasn’t four days away, I might have tried baking it in a water bath to prevent the cracking on top. I actually didn’t mind the more rustic look with a few cracks in the surface, but if anyone tries using a water bath to bake this, I’d love to hear how it turns out.
How to Make Low-Sugar Pumpkin Cheesecake Pie:
(Scroll down for complete recipe including nutritional information and suggestions for making a lower-carb version.)
- Use a hand mixer to beat together softened cream cheese, Golden Monkfruit Sweetener (affiliate link), brown sugar (or more Monkfruit sweetener if you want a version that’s even lower in sugar), and vanilla.
- Then beat in the eggs, adding them one at a time and beating about 10 seconds each time.
- Add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat until well combined.
- I’m not one of those people who loves to bake, so I used a purchased graham cracker crust. (If you buy a crust, be sure to get the larger 9 oz. size or the filling won’t fit.) You can also make this with something like this Low-Carb Walnut Pie Crust or another nut crust or low-carb crust if you want less sugar.
- Be sure to fold up the edges of the pan before you pour the filling in, because it comes clear to the top. (If you have the smaller size pie shell, bake some filling separately in a ramekin!)
- After you bake the pie for an hour and take it out of the oven, the center will be slightly puffed up but it will settle down as it cools.
- After about 15 minutes the middle will sink down a bit, but don’t worry!
- Right about now you’ll really be wanting to eat some, but it needs to be chilled for 3-4 hours or overnight before you serve the pie.
More Low-Sugar Pumpkin Dessert Recipes:
- two 8 oz. packages cream cheese (see notes)
- 1 C Golden Monkfruit Sweetener
- 1/4 cup brown sugar (see notes)
- 1 T vanilla
- 4 eggs
- 1 cup canned pumpkin puree (see notes)
- 1/2 cup sour cream (see notes)
- 1 tsp. Cinnamon
- 1/2 tsp. apple pie spice (see notes)
- 1 purchased graham cracker pie crust, 9 oz. size (see notes)
- 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 Golden Monkfruit Sweetener, brown sugar (or more Monkfruit Sweetener), 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. (If you have a smaller pie shell, bake some of the filling separately in a glass or crockery dish sprayed with non-stick spray.)
- Carefully transfer pie to oven and bake for 50 minutes or slightly longer, 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.
- Serve with a dollop of whipped cream if desired.
Cream cheese needs to be softened at room temperature for about 30 minutes; use regular or light cream cheese, whichever you prefer. If you want a version with less sugar, skip the brown sugar and use all Golden Monkfruit Sweetener (affiliate link) or any low-carb sweetener of your choice. Be sure to use canned pumpkin and not pumpkin pie filling, which has added sugar. Use regular or light sour cream, whichever you prefer. Apple Pie Spice contains cinnamon, nutmeg, mace and cloves if you don’t have the blend.
For lower-sugar version you could make a Low-Carb Walnut Pie Crust or another low-carb crust instead of using a purchased crust.
Pie will keep in the refrigerator for several days, if you can manage to keep it around that long.
Recipe created by Kalyn with inspiration from Reduced Sugar Layered Pumpkin Cheesecake and pumpkin pie memories from childhood.
Amount Per Serving: Calories: 471Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 159mgSodium: 372mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 9g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
The graham cracker crust I used for this Low-Sugar Pumpkin Cheesecake Pie has about 9 grams of sugar per serving if you divide the pie into 8 servings (which seems like a more reasonable size to me than the 10 servings the package says.) The brown sugar adds about 6 grams of sugar per serving, and there’s some natural sugar in the pumpkin as well, so this pie would probably be phase 3 for the South Beach Diet or a very occasional treat for phase 2. However, for a holiday dessert this is a pretty low-glycemic option, and I’d definitely indulge in something like this for Thanksgiving!
If you’re following a strict low-carb eating plan you could skip the brown sugar and use all Golden Monkfruit Sweetener (affiliate link) and make a Low-Carb Walnut Pie Crust, but pumpkin has carbs so this probably isn’t suitable for a strict low-carb diet.
Find More Recipes Like This One:
Use Dessert Recipes for more recipes like this one! Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.