Pour filling into pie crust and a smooth out the top.Mix again for another 30 seconds or until well blended. Use a rubber spatula to make sure nothing gets stuck to the edges of the blender. After that, place all of the filling ingredients into a blender and blend for about 45 seconds.Place into oven for 15 minutes, then take out of oven and place on cooling rack.Using a rubber spatula or your hands, press dough evenly across the surface and edges of a 9-inch pie pan.
Using your hands knead the butter into the mix until you have a nice dough. Cut the 6 tbsp of butter into 1-centimeter cubes a spread it over the dry ingredients.Next, mix all of the crust ingredients except for the butter in a mixing bowl.Pre-heat oven to 350 degrees Fahrenheit.Each serving contains roughly 192 calories, 18 grams of fat, 19.66 carbs, 2.95 net carbs, and 4 grams of protein. This keto pumpkin pie yields a total of 12 servings. In addition, you can order some online through Amazon! But be aware, if you process for too long it will turn into pecan butter. Simply place regular deshelled pecans or pecan pieces through a food processor until it turns into a nice pecan flour. If you cannot find pecan flour at your local grocery store you can easily make some yourself.Īll you will need is regular pecan pieces and a food processor or high-quality blender. In addition, it is loaded with pumpkin spice to give it an extra flavorful kick. This keto pumpkin pie recipe is the perfect keto dessert for the holidays! It is made with an almond and pecan flour crust and a pumpkin and cream cheese filling. This is such a beautiful pie, with it’s pumpkin and cream cheese swirl design, I’m planning to serve it for Thanksgiving in place of the usual pumpkin pie.Īnd yes, even with the cream cheese swirl, I like to top mine with a dollop of homemade whipped cream!īe sure to save this Pumpkin Cream Cheese Swirl Pie recipe to your favorite Pinterest board for later.Some links in this article are affiliate links, which means I earn from qualifying purchases. Make filling: In a large bowl, mash ice cream to an even consistency with a metal pastry blender or large fork. Bake crust until firm and lightly toasted, 12 to 14 minutes. It’s also helpful to line the edge of your crust with foil during baking, or use a pie crust shield, so the edges don’t burn. Run a spoon around bottom inner edge of pie, scooping away extra crumbs otherwise the crust tends to get too thick. Don’t forget to line your crust with parchment paper first! Just be sure on the first baking of your crust to use pie weights (or rice or beans) so the crust won’t slide right down the side of your baking dish. That’s what I do, and nobody ever knows the difference. Especially if you use refrigerated pie crust dough. He loves cheesecake though, so this dessert was hard for him to resist.īesides looking fabulous and tasting delicious, this pie is also easy to make. Thanks to the cheesecake swirl, this pie even goes over well with people who don’t like traditional pumpkin pie, like my husband. It’s sure to get a lot of compliments (for the taste and the appearance) at your holiday gathering. It’s like getting two desserts in one!Īnd I just love how pretty this pie is.
Imagine a cross between a pumpkin pie and a cheesecake, and that pretty much sums up this pie. And this Pumpkin Cream Cheese Swirl Pie is one of my favorites! I’m a huge pumpkin pie fan, so I’m always looking for new ways to make traditional pumpkin pie. PUMPKIN CREAM CHEESE SWIRL PIE - Pumpkin pie and cheesecake come together in this beautiful swirled holiday dessert.
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