Low Carb Diva

This weekend hubby made the most delicious pumpkin cheesecake I have ever had. It was difficult but I managed to only have one slice everyday.

We decided to use a fresh pie pumpkin from the grocery store but feel free to use canned if you want.

Here's the recipe - I don't have exact measurements on everything as hubby likes to wing it with the ingredients but I will do my best below:

For the Crust:

1/4 - 1/2 cup pecans

1/2 tbsp butter

1/2 tsp vanilla

unsweetened dark chocolate - optional

Stevia - 5-10 drops

Mix ground pecans, melted butter and stevia together. Pat down in the bottom of a pie dish and bake in the oven for about 10 minutes. Let cool while you start work on the filling.

Filling:

1 Pie Pumpkin (cut and steamed until fork tender)
*save the seeds and roast in oven at 275 for 15-20 minutes with a little salt and olive oil for a tasty snack.

8 ounces of heavy cream

2 packages of cream cheese

Pumpkin Pie Spice

1/2 - 1 tsp vanilla

Cinnamon

Stevia 5-10 drops

Whip up the heavy cream until get stiff peaks add a few drops of stevia if you want). Mix the cream cheese and steamed pumpkin together (the warm pumpkin helps make the cream cheese nice and creamy) Add your spices and sweetener to the cream cheese and pumpkin mixture. Mix well. Taste. If need more spices or sweetener add now. Fold in the whipped heavy cream. Taste. If need more spices or sweetener add now.

Pour the filling into the pie crust. Put in fridge to cool. I found that after 24 hours the flavors were even better than waiting a few hours for it to cool in the fridge. After 2 days it was even better! It kind of reminds me of Ben & Jerry's Pumpkin Cheesecake ice cream. Only low carb and with all natural ingredients and no preservatives.

Eat and enjoy!