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Variation on a Paula Deen Recipe Sugar-free Apple Butter Pumpkin Cheesecake Pie
Date product posted
Sat December 15, 2007
Yummy and easy dessert. Great substitution for plain pumpkin pie on Thanksgiving.
1 cup sugar free apple butter
1 cup canned pumpkin
8 oz block cream cheese, softened
1/2 cup Diabeti Sweet brown sugar (I got mine from netrition and it tastes great)
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 cup chopped/toasted pecans
Whipped cream, for garnish
Preheat oven to 325 degrees F.
How To Prepare:
Combine apple butter, pumpkin, s/f brown sugar, cream cheese and blend very well. Add salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.
Spray deep dish pie plate with no-stick spray, the cover bottom of dish with toasted pecans. Spoon a layer of the filling over the pecans (to hold them in place), then pour in the rest of the filling.
I like to bake the pie in a water bath – just like a regular cheesecake.
Bake for about 40 minutes or until set. Turn off the oven and let the door of the oven stay open for 1 minute. Then close the door and let the pie sit for about 1 hour. Remove the pie and refrigerate immediately for at least 4-6 hours.
-A tasty topping for this pie is pecans that are dipped in egg whites, then Splenda/cinnamon mixture and baked for about 15 minutes. Put on some whipped cream on each serviving and top with the pecans.