Holiday celebrations and Pumpkin Pie just go together, but I'm unconventional, I like it any time of year. I could make this once a month and be a very happy camper!  If you want to cut calories drastically, skip the crust - it brings the calories down to 159 calories per slice! This recipe has been well-tested on, a forum that was in existence for many years, but sadly has been closed. This is probably one of the tastier ways to make pumpkin pie.  Pure pumpkin pie is good too, but I think making it this way with a cream cheese layer makes it more interesting and prettier as well.  Plus combining pumpkin and cream cheese is a perfect combo.

1 cup ground almonds (250 mL)  You can use almond flour OR ground pecans too
2 tbsp powdered erythritol (30 mL)
2 tbsp vanilla whey protein powder, or 1/4 cup ground almonds (30 mL)
3 tbsp butter, melted (45 mL)
1 egg yolk**
Cream Cheese Layer:
8 oz light cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/3  cup sugar (75 mL)
1/4  cup powdered erythritol (60 mL)
1 egg
1 tsp vanilla extract (5 mL)
Pumpkin Layer:
1 cup canned pumpkin (250 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar (175 mL)
2 tbsp powdered erythitol (30 mL)
1 tsp cinnamon (5 mL)
1/2  tsp ginger (2 mL)
1/4  tsp nutmeg, optional (1 mL)
1/2  cup half-and-half cream (125 mL)
1/2  cup heavy cream (125 mL)

Crust:  In medium bowl, combine almond meal, powdered erythritol and vanilla whey protein powder.  Stir in butter and egg yolk.  Spread in 9-inch (23 cm) pie plate.  Cover with plastic wrap and press crust out evenly; remove plastic wrap.  Bake in 350°F (180°C) oven 10 minutes.

Cream Cheese Layer:  In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, liquid sweetener, erythritol, egg and vanilla extract until smooth.  Pour over crust evenly.

Pumpkin Layer:  In medium bowl, combine pumpkin, eggs, liquid sweetener, erythritol, cinnamon, ginger and nutmeg.  Beat well with wire whisk. Whisk in half-and-half cream and heavy cream. Pour over cream cheese layer.  Bake in 350°F (180°C) oven 40 minutes or until cake tester inserted in center comes out clean.  Garnish with whipped cream and additional pecan halves, if desired.

Helpful Hints:  **You can skip the egg yolk and simply add enough melted butter to moisten.

Yield:  10 servings
1 serving
254.2 calories
8.2 g protein
22.6 g fat
1.6 g fiber
4.5 g net carbs 

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