No Bake Pumpkin Cheesecake Mousse – keto, sugar free, gluten free | Keto Recipe | Easy Keto Dessert
Written recipe:
Whether you call this version a no bake pumpkin cheesecake or a pumpkin mousse cheesecake, this tasty keto, grain/gluten free, sugar free cheesecake is a great no bake alternative to a classic pumpkin pie. Serve this perfect crustless cheesecake throughout the fall, or as your dessert for Thanksgiving, or any special holiday meal.
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HOW TO MAKE THE BEST KETO PUMPKIN PIE FROM SCRATCH | SMOOTH & CREAMY | CRISPY CRUST | FLAVORFUL
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Almond flour (
9 inch perforated quiche or pie pan with removable bottom (
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If you love pumpkin pie, you have got to try this. Using freshly roasted pumpkins made all the difference as they are sweet and smoky. Of course, you could still use canned pumpkin puree for convenience. Smooth, creamy, flavorful with a buttery, flaky, crispy crust, it is perfection with a cup of coffee or tea.
The recipe can be viewed and printed at this link:
[ Total Servings = 12 ]
NUTRITION INFO PER SERVING
Total Carb = 5.4 g
Dietary Fiber = 2.3 g
Net Carb = 3.1 g
Calories = 169
Total Fat = 14.3 g
Protein = 5.1
NOTE:
1. All Ingredients must be at room temperature
2. For best results, weigh the ingredients
INGREDIENTS FOR THE CRUST
Almond flour = 240 g / 2 cups
(You can also use any crust recipe from my pie crust video; click this link -
Cold Cubed Unsalted Butter = 80 g / 1/3 cup
Whole egg = 1 large
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR THE FILLING
Fresh or canned pumpkin puree = 365 g / 1.6 cups (I used a Japanese pumpkin weighing slightly about 1 kg)
Whipping or heavy cream = 240 ml / 1 cup
Whole eggs = 3 large
Monk fruit = 50 g / 1/4 cup (This is mildly sweet so please adjust accordingly)
Salt = 1/4 to 1/2 tsp
Ground cinnamon = 1 tsp
Ground ginger = 1/2 tsp
Ground nutmeg = 1/4 tsp
(Note : You can also use about 2 tsp of pumpkin pie spice)
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with fingers. You can also use pastry cutter or food processor. The key to make a buttery, flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them, thereby creating a flaky crust. Once crumbly, add the egg and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9 inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Spread the dough evenly.
4. Prick some holes with a fork then freeze the dough for 15 minutes.
5. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
6. Blind-bake the dough (i.e. bake without fillings) for 15 minutes.
7. After 15 minutes, remove the paper and weights. Bake for another 15 minutes. If necessary, tent the pan with foil to prevent over browning of the edges. Once the crust is ready, set it aside.
8. Meanwhile, prepare the pumpkin filling. Freshly roasted pumpkins are sweet and smoky so that's why they make the best pumpkin pie.
9. Cut the pumpkin into half, remove the seeds. You can wash the seeds and roast them in the oven as a snack. Cut the pumpkin further into chunks so that they cook faster. Place the pumpkin chunks on a baking tray and sprinkle with a little bit of salt to draw out the moisture. Then bake in the oven at 400F or 200C for about 30 to 40 minutes or until fork tender. Cool for a bit then remove the flesh from the skin. Blitz the pumpkin flesh with a handheld blender until smooth or a little coarse depending on your preference. You can also use a potato masher or food processor.
10. In a bowl, add the sweetener, eggs and whisk to combine. Then add the pumpkin puree and whisk to combine. Add the spices, salt and whisk to combine. Lastly, add the whipping or heavy cream and whisk until well combined. Then pour onto the crust.
11. Bake at 340F or 170C for 20 to 25 minutes or until the top feels firm.
12. Cool for awhile before slicing.
13. These pumpkin pie can be refrigerated for up to a week. They can be reheated in the oven until the crust crisps up again.
NOTE
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Slice of Life: S1 19 - Sugar Free Pumpkin Cheesecake Custard
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Mindy make a fantastic fall-time dessert and the best part is that it's Sugar Free!
Keto Pumpkin Pie In 5 Minutes | Gluten Free, Healthy, Low Carb Pumpkin Pie Recipe
This Keto Pumpkin Pie Recipe is made in 5 minutes! Plus, it's not only a low carb pie recipe, but it's a gluten free pie with no sugar added to it! Honestly, if you're looking for the best easy healthy pie recipe, this one has got to be one of the top ones you can make!
FULL RECIPE:
My 5 MINUTE Keto Pecan Pie Recipe:
Written Recipe:
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Things I used To Make This Pumpkin Pie:
Pure Pumpkin Pie (NO SUGAR ADDED):
Protein Powder:
Pumpkin Pie Spice:
Blanched Almond Flour:
Confectioners Swerve:
Pure Vanilla Extract:
???? NO BAKE SUGAR-FREE PUMPKIN CHEESECAKE MOUSSE ???? recipe | Gluten-Free, Vegan, Low-Carb, Keto Dessert
This fluffy pumpkin mousse is not only quick, easy, decadent, flavorful, and creamy, but also completely sugar free and keto friendly. It’s the perfect healthy dessert for the pumpkin lover during the fall or winter season! ????
???? Grab your creamy yet airy No-Bake Sugar Free Pumpkin Cheesecake Mousse Recipe (Gluten-Free, Vegan, Low-Carb, Keto) Printable here: isabellemckenzie.com/blog/no-bake-sugar-free-pumpkin-cheesecake-mousse-recipe-gluten-free-vegan-low-carb-keto
If you’re a pumpkin lover and want something quick yet totally healthy, keto friendly, diabetes friendly, vegan, gluten free, low carb, and completely sugar free to indulge in, then I've got just the thing for you!
My No-Bake Sugar Free Pumpkin Cheesecake Mousse Recipe is not only all those things - healthy, keto, has vegan options, etc, but is also creamy, yet light and fluffy with seasonal aromas and pumpkin-ey cheesecake flavor that is oh so irresistible. Every spoonful is light and airy with a spiced and smooth pumpkin pie flavor and slight cream cheese tang!????
It gets even better too - if you're not on keto, you can layer a delicious crispy crust of some of my sugar free cinnamon granola to make shot glass no bake sugar free pumpkin pie cheesecake cups, without sugar laden cookie crumbles or syrup coated granola.
Sugar-Free Cinnamon and Banana Granola Recipe (Diabetes-Friendly, Oil-Free, Vegan, Gluten-Free, No Sugar): isabellemckenzie.com/blog/sugar-free-cinnamon-and-banana-granola-recipe-diabetes-friendly-oil-free-vegan-gluten-free-no-sugar
Plus this sugar free pumpkin mousse recipe is so simple that you can whip it together in under five minutes. Wowa! What're you waiting for?!
???? Enjoy this seasonal creamy, airy, pumpkin-ey, fluffy, pumpkin mousse and print the recipe free here: isabellemckenzie.com/blog/no-bake-sugar-free-pumpkin-cheesecake-mousse-recipe-gluten-free-vegan-low-carb-keto
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KETO PUMPKIN PIE RECIPE! How to Make Keto Pumpkin Pie For Thanksgiving that's Only 3 Net Carbs!
Hey Everyone today we are making THE BEST KETO PUMPKIN PIE RECIPE! How to Make Keto Low Carb Pumpkin Pie For Thanksgiving that's Only 3 Net Carbs!
Ingredients:
Crust:
1 1 /2 cups of Almond flour
¼ cup of powdered sweetener (I use this one:
½ teaspoon of vanilla extract
¼ cup butter melted
Pinch of salt
Pumpkin Filling
3 eggs
3/4 cup of powdered allulose (I use this one:
**PLEASE NOTE: If you are using erythritol or monk fruit, please HALF this amount and taste from there**
1 teaspoon of ground cinnamon
Pink of salt
1 teaspoon of vanilla extract
1 teaspoon of pumpkin spice
1 (15 ounces) can of pumpkin puree
¾ cup of heavy cream
3 drops of stevia
Preparation:
1. In a bowl add all ingredients and form dough
2. Press against pie dish and poke holes with the fork
3. Bake at 325 for 5 minutes
4. Set aside and allow to cool
5. Increase oven to 350F
6. Mix all pumpkin filling ingredients together
7. Pour in prebaked crust
8. Cut a big enough foil to cover the bottom and bring up to the sides to cover the edges of the crust to prevent burning
10. Bake for 30 to 45 minutes until knife comes out clean
Tips:
Check the pumpkin filling taste and adjust if needed.
Wrap Pie with foil before baking to prevent direct head burning the crust
Per Serving (15 servings)
3g Net Carb
8g Total Carb
2g Fiber
13g Fat
4g Protein
154 Calories
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