It’s that time of year, what I like to think of as, “Pumpkin Spice,” season. Ha!
This recipe may not exactly be low carb, but it’s yummy, and it’s seasonal. You may even want to consider serving it as part of your Thanksgiving meal.
PUMPKIN WALNUT CHEESECAKE PIE
- 2 packages (8 oz) cream cheese
- 3/4 cup sugar
- 1 (15 oz) can of pumpkin
- 2 eggs
- 2 frozen pie shells, thawed
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1 cup brown sugar
- 1 cup chopped walnuts
Preheat oven to 350° F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.
While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.