Low Carb Pumpkin "pie"

READY IN: 35mins
Recipe by Jaime63

So tasty you won't feel like you're missing out on anything! Even my non-dieting family loves it...

Top Review by HeidiSue

I had high hopes for this as I love pumpkin pie, but it just didn't do it for me. Maybe I messed it up, I added extra splenda because it wasn't sweet enough. And, I didn't have pumpkin pie spice so I added 1/2 tsp. of ginger and 1/2 tsp. of ground cloves and the cinnamon. It didn't seem like it was cooked long enough and I didn't realize it until I had already cut into it. I thought the nuts would be all toasted but they weren't. Sorry.

Ingredients Nutrition


  1. Crush nuts or run through food processor and press into the bottom of a pyrex or metal pie plate.
  2. Set aside.
  3. Beat pumpkin, cream cheese, Splenda, and spices together in a large bowl.
  4. Make sure you beat well so that all of the cream cheese is well blended.
  5. Bake at 325 degrees for 30 minutes.
  6. Cool at room temp to prevent cracking.
  7. Serve with freshly whipped cream sweetened with Splenda, if desired.

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