Pumpkin Cream Cheese Pie


  • 12 oz lowfat cream cheese, softened
  • ¼ cup, 2 Tbsp, and 1/3 cup stevia or other sugar substitute, divided
  • 4 eggs, divided
  • 1 cup pecans, frozen*
  • 2 Tbsp butter, melted
  • 1 15-oz can pumpkin
  • 2 tsp pumpkin pie spice
  • ¾ cup nonfat half-and-half


  1. Combine cream cheese and ¼ cup stevia. Beat with an electric mixer on low to medium until smooth. Beat in 1 egg. Cover and chill for 30 minutes.

  2. Preheat oven to 375°F. To make crust, pulse frozen pecans in food processor until the largest pieces are the size of beans or peas. Blend with butter and 2 Tbsp stevia until mixed evenly. Spread into 9-inch pie pan, pushing with fingers to cover bottom and sides.

  3. Combine pumpkin, 1/3 cup stevia and pumpkin pie spice. Add 3 eggs and beat lightly. Gradually beat in half-and-half.

  4. Spread cream cheese mixture in pie crust. Spread pumpkin mixture over cream cheese layer. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool. Cover and chill within 2 hours.


  • Serving size: 1 slice (if pie is cut into 10 slices)

  • Calories: 220

  • Protein: 8g

  • Carbs: 10g

  • Fiber: 3g

  • Net Carbs: 7g

Categories: Recipes Weight loss
Tags: recipe Recipes

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