No-Bake Cream Cheese Pumpkin Pie

No-Bake Cream Cheese Pumpkin Pie
Authored By Chef Sarah Steffens

No-Bake Cream Cheese Pumpkin Pie

Serves 8

 

The ultra-decadent no-bake pie has the perfect combination of creamy and crunchy and can be made up to 2 days in advance of serving.  We love the added Pumpkin Pie flavored Prime D+ that truly sets this dessert apart.  Be sure to add this to your holiday menu, we know everyone will enjoy! 

 

Prep Time: 15 minutes

Cooking Time: 0 minutes

 

Ingredients:

 

CRUST:

1 cup chopped pecans

1 cup almond flour

Pinch of sea salt

1 teaspoon pumpkin pie spice

25 drops of Clear Vanilla Liquid Stevia

 

FILLING:

12 ounces of plain cream cheese

½ cup heavy whipping cream

¼ cup of pumpkin puree  

1 teaspoon sea salt

1 teaspoon pumpkin pie spice

1 packet of Real Ketones Prime D+ Pumpkin Spice

¼ cup Swerve sugar replacement

OPTIONAL: Whipped cream and ground cinnamon to garnish

 

 

Instructions:

 To make the crust, add all crust ingredients to a food processor and pulse until everything is well combined, scraping the sides of the bowl as necessary, and until it has a texture that you can press into a pie dish well with your fingers.

 Line a pie dish with parchment paper and press the crust into the dish as evenly as possible.

 To make the filling, add all filling ingredients to a food processor and pulse until creamy and well combined, scraping the sides of the bowl as necessary.

 Pour the filling into the pie dish and spread evenly.

 Allow chilling in the fridge for 2 hours before serving with optional whipped cream and a sprinkle of ground cinnamon.

 Store any leftovers in a glass container in the fridge for up to a week.

 

Enjoy!

 

Calories: 319

Carbs: 16

Net Carbs: 13

Protein: 8

Fat: 39



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