Low-Sugar Pumpkin Cheesecake Pie
Low-Sugar Pumpkin Cheesecake Pie is officially my favorite Thanksgiving Dessert, but this cheesecake pie would be great any time you want a pumpkin dessert that’s lower in sugar. Use Dessert Recipes for more recipes like this one!
Watch the video to see if you’d like to make Low-Sugar Pumpkin Cheesecake Pie!
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 Reduced Sugar 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, you could try making a 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.
By the way, other food bloggers might be interested to hear that photos in this recipe are the first time I’ve shot a complete post including step-by-step photos using my Lowell Ego Light Set. Of course, nothing is better than natural light for food photography, but these lights are pretty useful.
Use a hand mixer to beat together softened cream cheese, Splenda or Stevia In the Raw Granulated Sweeter, brown sugar, and vanilla. (I tried using the new KitchenAid for one of my versions, and the hand beater worked much better.) 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. You can also make your own crust, or see after the recipe for another option to eliminate the crust for less sugar. (If you buy a crust, be sure to get the larger 9 oz. size or the filling won’t fit.) 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 like this. The pie will still be a bit wiggly until it’s cooled. After about 15 minutes the middle will sink down like this, so 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:
My Favorite Pumpkin Recipes and Pumpkin Deliciousness from Other Blogs ~ Kalyn’s Kitchen
Low Carb Pumpkin Cheesecake from Christine Cooks
Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake from Kalyn’s Kitchen
Low-Sugar Pumpkin Cheesecake Pie
This Low-Sugar Pumpkin Cheesecake Pie is officially my favorite Thanksgiving Dessert, and it is low in sugar.
- 2 pkg. cream cheese (two 8 oz. package or total of 16 oz.) softened at room temperature for about 30 minutes (I used
- light cream cheese. Don’t use fat free.)
- 1 C sweetener of your choice, see notes
- 1/4 cup brown sugar (or use 1/4 cup more sweetener if you prefer, see notes)
- 1 T vanilla
- 4 eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream (I used light sour cream. Don’t use fat free.)
- 1 tsp. Cinnamon
- 1/2 tsp. apple pie spice (contains cinnamon, nutmeg, mace and cloves if you don’t have the blend)
- 1 purchased graham cracker pie crust (Use the large 9 oz. size, or bake some of the filling in another container if you want a smaller pie.)
- whipped cream for serving, optional
- 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. (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 50-60 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.
Pie will keep in the refrigerator for several days, if you can manage to keep it around that long. For a lower sugar version without a crust, spray a glass pie dish with non-stick spray and dust with almond meal, then pour in pie filling and bake.
Recipe created by Kalyn with inspiration from Reduced Sugar Layered Pumpkin Cheesecake and pumpkin pie memories from childhood.
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 use my recipe with a Low-Carb Walnut Pie Crust, but pumpkin has carbs so this probably isn’t suitable for a low-carb diet.
Find More Recipes Like This One:
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