I wouldn’t dare post a pumpkin pie recipe unless it had a twist and was worth knowing about. After all, the recipe on the can is quite good if you’re looking for regular pumpkin pie. This is not that recipe. It’s a little different and worth making a change from tradition. Instead of eggs, I used cream cheese and I like it so much better.

I make the most perfect turkey because I use a really special technique.

You Can Make the Pumpkin Cream Cheese Tart in a big tart pan or in mini tart pans.

You can make it into a pie or into a tart, but whatever you do, do save some of the dough and give it a little decorative splash.  Use your favorite cookie cutters and have fun.

When buying pumpkins, I avoid grocery stores and look for places that offer a wide assortment.  We bought our decorative pumpkins back in September.

I was a little worried about them rotting in our warm weather, but it was suggested to wipe them down with bleach and not put them directly on the ground. Six weeks later, pumpkins are still looking as good as new.

I love Cinderella Pumpkins.

These are called peanut pumpkins. Odd aren’t they?

This was last year’s pumpkin tart. I’ve made it prettier this year, but look at those gorgeous apple pies drizzled with homemade blackberry syrup.

More Pumpkin Recipes

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Pumpkin Cream Cheese Tart (No Egg Recipe)

A pumpkin cream tart, using cream cheese instead of eggs for a silky smooth delicious pumpkin pie or tart.

Course Dessert

Cuisine American

Prep Time 1 hour hour 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Pie Crust

• 1 1/4 cups flour
• 1/2 teaspoon of salt
• 1 teaspoon of sugar
• 1/2 cup 1 stick of butter, cold, cut into small pieces, frozen
• 2 tablespoons of ice cold water

Pumpkin Filling

• 4-6 ounces of cream cheese softened
• 1 cup of brown sugar
• 1 teaspoon pumpkin pie spice mix homemade recipe here
• 3/4 teaspoon of sea salt
• 1 can 14 ounces of pumpkin puree
• 1 can 12 ounces evaporated milk

Instructions

Pie Dough

• Pulse flour, salt, sugar in food processor. Add frozen butter pieces. Pulse for 10 seconds or until mixture is crumbly. Add in ice cold water. Dough may not seem like it will come together. Form into disc and wrap in plastic for one hour or over night.
• Roll out to fit tart pan or pie pan. Take the extras for the decorative shapes. Set decorative shapes aside in refrigerator. (Those are added after 20 minutes of baking

Pie Filling

• Use softened cream cheese and whip for a few minutes before adding brown sugar, spices and sea salt in a mixer until smooth.
• Add pumpkin puree, mix until combined, then evaporated milk and mix together until completely smooth.
• Poke pie crust with fork all over before pouring mixture in.
• .Bake for 20 minutes at 350. Add decorative cut outs. Bake for another 20-35 minutes depending on height of tart or pie.

The post Pumpkin Cream Cheese Tart (No Egg Recipe) appeared first on Spinach Tiger.

I call this magic pumpkin pie, because how many times have said, “if we could just wave a magic wand and eat whatever we want at the holidays, how great life would be.”

Well, if you’re following a low-carb diet or pushing away the bread and sugar, but still want the comfort of childhood’s best Fall memory, pumpkin pie, this is for you! This recipe has 7 net carbs and you take a glance at the full nutrition breakdown at the recipe.

We have a lot of low carb pumpkin recipes around here, and this is a great addition to the pumpkin party.

This low-carb pumpkin pie is free of grains, sugar, and gluten yet you’ll want to eat a second piece even if you aren’t following any specific plan.

I’ll be honest. I tried a couple different combinations to get this right. I was trying to find a way to replace the typical evaporated milk that is in most pumpkin pie recipes, by adding heavy cream, but that resulted in an odd mouth coating  and I didn’t like it.  I tried making this with only cream cheese and no eggs, which you can do, but then it’s too flat. It was suggested by a friend who is on a keto diet to use the full 8 ounces of cream cheese and four eggs with a can of pumpkin, along with my favorite sweetener, Swerve. This worked for me.

If you’re not familiar with Swerve, that’s the name brand of a packaged erythritol, which has been a life saver for me, who avoids most sugary food.

Swerve is expensive, (at least for now) but it tastes as close to sugar as I can get without any spike in blood sugar and with no bad health effects. There are two kinds of swerve, granulated and confectioner’s, and I choose the latter for all my baking. You can use granulated, but it’s just my preference.

As Spinach Tiger, I do go out of my way to create recipes that are not a compromise and will give those who are dieting (not as horrible a word as obesity is) the sweet treats they need to go the course. I think this is one of those recipes that will not just satisfy the sweet tooth, but will satisfy the desire for a little comfort food.

The Low Carb Pumpkin Pie is Made with Almond Flour Crust

The crust is made with almond flour, butter, vanilla and swerve (erythritol). You can subtract one cup of almond flour for crushed pecans if you want that crunchy texture. Both are very good. I will post that when I post my Pumpkin Bars.

Almond flour pie dough/tart crust is a tricky. I recommend putting it together and refrigerating while you make the filling. It’s not the kind of dough that is easy to roll. Place between parchment paper or plastic wrap. If this seems too hard, put in pie pan or tart pan in sections and get it in with your hands.  I use a small roller inside the pan to smooth it out.

• Keto Maple Pumpkin Cheesecake Jars
• Keto Pumpkin Spice Bundt Cake
• Keto Maple Pecan Cheesecake Bars
• Keto Pumpkin Streusel Muffins

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Magic Pumpkin Pie, Low-Carb, Grain Free, Gluten Free, Sugar Free

Low Carb Magic Pumpkin Pie, grain free sugar free and a pie the whole family will love.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 258kcal

Author Angela Roberts

Ingredients

Almond Flour Crust

• 2 cups almond flour
• 4 tablespoons melted butter
• 1 teaspoon vanila
• 1 egg yolk
• 1/2 teaspoon cinnamon

Pumpkin Pie Filling

• 8 ounces cream cheese room temperature
• 4 eggs
• 1 15 ounce can pumpkin puree
• 1 teaspoon vanilla
• 2 teaspoons pumpkin pie spice or cinnamon
• 1/4 teaspoon salt
• 2/3 cups Swerve Confectioner's Confectioner’s Order Here

Instructions

• Make Pie Crust
• Mix almond flour, swerve, cinnamon and butter, egg yolk and pat into a pie crust.
• Pre-bake for 12 minutes.

Make Pumpkin Filling

• Cut up cream cheese to bring to room temperature. Whip until very smooth.
• Add eggs and fully incorporate.
• Add remaining ingredients. Mix well.
• Pour into pre-baked pie shell.
• Bake at 350 degrees for 35-45 minutes, checking at 30 minutes. The center should be solid
• You may need to cover the almond crust edges with foil, as almond flour pie dough browns easily.

Notes

One piece of 8 pieces has 7 net carbs!

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 10g | Protein: 7g | Fat: 21g | Fiber: 3g | Sugar: 4g

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