There's no need for a special occasion to enjoy a rich and creamy pumpkin low carb cheesecake pie. It's a simple dessert that can be enjoyed year round. Mix together almond flour, cinnamon, and sweetener in 9-inch deep dish pie pan. Stir in melted butter. Press mixture down into pie pan with hands.
Pumpkin - Canned pumpkin puree is the easiest to use in keto pumpkin cheesecake but fresh pumpkin puree can work as well. Just make sure not to use canned pumpkin pie filling since that will have added sugar. Cream cheese - I use full-fat cream cheese in my cheesecakes. If you want to use a lower fat cream cheese most should work.
It's gluten free, low carb and even can be made dairy free! This creamy sugar-free pumpkin cheesecake mousse has a light and fluffy texture, and requires little effort in the kitchen! It's low carb, keto and diabetic friendly!
Make sure the cream cheese has reached room temperature so you don’t get lumps in the sugar-free pumpkin cheesecake filling. If you are in a rush, you can gently warm it in the microwave on 30% power until the desired temperature is reached. The eggs should also be at room temperature to prevent any chilling of the cheese.