Browsing through a magazine this past week I saw a recipe for Pumpkin Cheesecake Pie but off course it was loaded with sugar. I decide to try a sugar-free one and for the lack of time made it without a crust. It was very well received by the taste-testers in my family and now I have a new favorite for the fall holidays. In this recipe I use my home canned pumpkin but bought canned pumpkin works just as well or you can substitute well-drained cooked butternut squash.

Crust-less Pumpkin Cheesecake Pie  THM-S

Cheesecake layer:

• 8 ounces cream cheese, softened
• 2 tablespoons THM Gentle Sweet 
• 3/4 teaspoon vanilla
• 1 large egg, room temperature
• pinch of salt

Pumpkin Layer:

• 1 1/4 cups pumpkin
• 1/2 cup heavy cream
• 1/2 cup almond milk
• 1/3 cup Greek Yogurt
• 3 tablespoons THM Gentle Sweet or Brown Sugar Sweetener*
• 2 large eggs, room temperature
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla

Walnut Streusel Topping:

• 3 tablespoons THM Baking Blend
• 2 tablespoons THM Gentle Sweet or Brown Sugar Sweetener* 
• 3/4 cup chopped walnuts
• 2 tablespoons cold butter, cut in cubes

Preheat oven to 350 degrees F.  Grease the bottom of a 9 inch glass pie pan. Set aside. In a mixer bowl whip together cream cheese and sweetener until smooth. Add egg, vanilla, and salt. Mix until just combined. Spread evenly on the bottom of the pie pan. Set aside. Combine pumpkin layer ingredients in blender jar or in a bowl. Blend until smooth. Carefully pour over cream cheese mixture. For streusel topping combine baking blend, Brown Sugar Sweetener, and walnuts together. Mix in cold butter until just combined. Sprinkle over the pumpkin layer. Cover the pie plate with foil–folding up the center so it doesn’t touch the filling. Place in over for 25 minutes. Remove foil and bake 15-20 minutes longer or until center of the pie is just so set. Remove from oven and cool for 8 hours or until completely set. Serves 8

* I prefer using Brown Sugar Sweetener for the added flavor it gives.

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