Kalyn's Kitchen

Low-Sugar Pumpkin Cheesecake Pie (Video)

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.

PIN Low-Sugar Pumpkin Cheesecake Pie to try it later!

Watch the video to see if you’d like to make Low-Sugar Pumpkin Cheesecake Pie!

 


Low-Sugar Pumpkin Cheesecake Pie finished pie on plate

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.

Low-Sugar Pumpkin Cheesecake Pie process shots collage

How to Make Low-Sugar Pumpkin Cheesecake Pie:

(Scroll down for complete recipe including nutritional information and suggestions for making a lower-carb version.)

  1. 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.
  2. Then beat in the eggs, adding them one at a time and beating about 10 seconds each time.
  3. Add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat until well combined.
  4. 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. 
  5. 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!)
  6. 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.
  7. After about 15 minutes the middle will sink down a bit, but don’t worry!
  8. 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 Ideas from Other Blogs 
Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake 

Low-Sugar Pumpkin Cheesecake Pie finished pie on plate

Low-Sugar Pumpkin Cheesecake Pie

Yield 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes

This Low-Sugar Pumpkin Cheesecake Pie is low in sugar compared to most pumpkin dessert recipes, but see my tips for making it even lower in sugar.

Ingredients

  • 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)

Instructions

  1. Preheat oven to 325F/160C.
  2. Unwrap cream cheese and let it soften at room temperature for about 30 minutes.
  3. 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.
  4. Add eggs one at a time, beating about 10 seconds when each egg is added.
  5. Then add canned pumpkin, sour cream, cinnamon, and apple pie spice and beat together until the mixture is completely combined and smooth.
  6. 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.)
  7. 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.
  8. Let pie cool for at least 30 minutes.
  9. Then refrigerate to chill for several hours or overnight.
  10. Serve with a dollop of whipped cream if desired.

Notes

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.

Nutrition Information:

Yield:

8

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Low-Sugar Pumpkin Cheesecake Pie

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    39 Comments on “Low-Sugar Pumpkin Cheesecake Pie (Video)”

  1. Thanks Kara! I'm so glad to have some taste testers for the pie so I can verify that it's both adult and kid-approved! (That comment is from my gorgeous niece Kara, mother of three of the cutest kids in the universe!)

  2. I had the pleasure of eating this pie first hand and it was awesome! Tim polished off the last 2 pieces when we got home. You are the best!

  3. Karen, haven't seen that site before, so don't really have an opinion about their recipes. I can't publish a comment with the link or I'll be over-run with people posting links to other sites in my comments. I think there are lots of sources for healthy recipes though, just find what works for you.

  4. Karen, two package, 8 oz. each for a total of 16 ounces. Thanks for pointing out that isn't crystal clear. I will edit to make sure no one gets confused.

  5. Kalyn, Did you mean two 8 oz. packages of cream cheese for a total of 16 ounces or two 4 oz. packages for a total of 8 ounces? I'm guessing the former, but it wasn't clear to me. Thank you for all of your hard work. It is wonderful to have a SB source of inspiration. Karen

  6. Aparna, I'm not always a fan of pumpkin but I did really like this!

    Winnie, I bought the Lowel Ego Two Light Set. It might be hard to find on Amazon.com if you buy it there because they spell Lowel wrong! The set comes with two lights, a s-back-up stand with paper backgrounds (which I've never used) and two folding "bounce" boards to bounce the light (which I love.) One good thing about the set is that each light fixture with the filtered front has two bulbs in it. I had a homemade set up earlier using the Lowel set in reflective light fixtures and filtering through a photo box. That worked pretty well for a less expensive option, but this is definitely better!

  7. Kalyn,
    This looks great…I love pumpkin cheesecake and just did a recipe for it on my blog this weekend, as well…
    So happy to hear of your success with the lights- I've been debating whether or not to get them but I think you just closed the deal for me. Can I ask you do you have 1 or 2, and did you purchase the backdrop sheets, as well?

  8. We don't celebrate Thanksgiving and I have never used pumpkin in dessert before.
    This looks so good, I'm bookmarking this recipe.

    Happy Thanksgiving, Kalyn.

  9. Lydia and Gina, I am loving the lights. Next time I'll do custom white balance before I shoot, because I had to adjust that on these photos (shot with white balance on auto) but still I thought the pictures weren't bad at all.

    TW, I'd say you're well qualified for pie duty! Hope you will post your pies. (I'm pie-crust challenged, but recently Andrea Meyers posted a whole wheat pie crust I might try!)

    Sou, you're welcome and Happy Thanksgiving to you too!

    Joanne, I think you could sneak this past anyone, even people who usually only like real sugar. Yesterday my niece came with her husband and kids to pick up a table that I'm giving them. They all loved this, even the kids! (The kids were hesitant to try it, but after we convinced them to take a bit they both liked it.)

    JoAnn, yes I did use a whole T of vanilla. Thanks for asking though, because I've been known to mess up!

  10. Does this really use 1 T. of vanilla – the recipe it's based on only uses 1/2 tsp. Can't wait to try it, though!!

  11. Beautiful! I'm going to make the traditional pumpkin pie, but most certainly will save this to make another time. Thanks for the post.

  12. I'm making a normal-sugar pumpkin cheesecake for Thanksgiving since I think the family would stage a rebellion if I tried to give them anything low-sugar (they are already getting low fat…they just don't know it yet). I would love to make this myself though to have for dessert during the week!

  13. What a lovely pie. I love pumpkin pie and I love cheesecake. I get the best of both worlds and its lower in sugar. Wonderful! Thanks so much for the recipe and Happy Thanksgiving.

  14. Great pictures! I have those lights too. They work great now that it is dark so early.

  15. I like the cracks – it gives the pie character! Sounds delicious, too. I'm on pie duty this year, and I'm getting down to the wire, so I've got to come up with a plan soon.

  16. The photos look great, and I'm so glad you're enjoying the EGO lights. The ability to shoot photos at night, especially at this time of year, has saved my sanity. Now we can actually eat (and photograph) dinner at dinner time!

  17. Lauren, thanks. I really like how it turned out (at least the third try!)

    A&N, thanks, so nice to hear about your success. Glad you are enjoying the blog.

    PJ, when I adapt a recipe I use Splenda 1:1 for the sugar, so I'd guess so, but how sweet you like things is partly a matter of taste. You could start with a bit less sugar and the brown sugar mixed with the cream cheese and taste before you add the eggs, then decide if you want to add more sugar.

  18. wow, looks gorgeous! If I were to use regular sugar instead of splenda would the proportions be same? Thanks!

  19. I just wanted to tell you that I'm on a semi SBD diet with more exercise and I have to thank you for what an inspiration your blog is. Thank you 🙂 I've already lost 10 pounds in the first phase and there's a lot more to go and for the first time in my life, I'm excited about exercise and great 'healthy' food.

  20. Gorgeous pie! Love the combination of cheesecake and pumpkin pie, and the low sugar can't hurt either =D.