By: Mariam E.  |  November 21, 2021This post may contain affiliate links, read my disclosure policy for details

Made in under an hour, this skillet version of chicken pot pie is game-changing. You get all the best parts of a chicken pot pie but it’s less labor-intensive and cooks way faster. Even better, it’s all made in one cast iron so cleaning up is fast and easy. Nothing beats this recipe with its tender pieces of chicken and bite-sized vegetables coated in a creamy sauce and topped with a golden pie crust. 

The ultimate comfort food, this Chicken Pot Pie Skillet recipe is so easy and delicious! A creamy and hearty filling wrapped up in a golden pie crust, this simple one skillet meal will hit the spot. Made with household staples, you can have dinner on the table in no time.

Need another easy chicken recipe for busy weeknights? Try making my Garlic Butter Mushroom Chicken Bites or Baked Chicken and Broccoli Pasta. They’re family favorites that come together in a flash.

Why You’ll Love This Skillet Chicken Pot Pie Recipe

• It’s much easier to make a traditional chicken pot pie. It’s just as hearty and tasty as a regular chicken pot pie but it’s quicker and easier to make.
• It’s fast! Thanks to shortcuts like a store-bought rotisserie chicken and frozen pie crust, you can make this skillet chicken pot pie in no time.
• It’s tasty. No one’s going to turn down a plate of this chicken pot pie. Your family will clean their plates!

Chicken Pot Pie Ingredients

• Butter: use unsalted butter.
• Onion: I dice up a yellow onion but you can use whatever onion you have on hand.
• Celery: be sure to discard the root.
• Garlic: freshly minced is ideal.
• All-purpose flour: you don’t have to get fancy, all-purpose flour is perfectly fine.
• Fresh thyme: minced
• Salt and pepper: to taste
• Chicken broth: use low sodium if you have that on hand.
• Heavy cream: you want heavy cream and not milk to get that creamy texture. 
• Frozen carrots and peas: no need to thaw them before adding them to the skillet.
• Rotisserie chicken: it’s definitely more convenient to buy a rotisserie chicken to make this skillet chicken pot pie.
• Unbaked pie crusts: be sure to thaw it first.
• Corn starch- optional if you feel like you want to thicken up the filling mixture more. Mix 1 tbsp. of corn starch with 2 tbsps. of water and mix it into the filling mixture over heat.

How To Make Chicken Pot Pie Skillet

• Prepare the oven: Preheat the oven to 400F.
• Cook the aromatics: Heat a 10 inch cast-iron skillet over medium heat; add butter, once the butter is melted add in the onions, celery, and garlic. Cook till the onions turn translucent.

• Make the sauce: Sprinkle the flour along with the thyme, salt, and pepper. Whisk in the chicken broth and heavy cream. Cook for 5-6 minutes until the sauce thickens.
• Add the vegetables: Add the frozen carrot and peas along with the shredded chicken. Stir and cook for 2 minutes. Remove the skillet from the heat and set it aside.

• Add the crust: Top the skillet with the pie dough crust and seal the edges by pressing them around the skillet. With a sharp knife make small slits in the center of the crust.

• Bake the chicken pot pie: Bake the skillet pot pie for 25-30 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.
• Serve: Scoop and serve the chicken pot pie while it is still warm.

Tips to Make The Best Chicken Pot Pie Recipe

• Feel free to change the veggies in the filling and add your favorites to this cast iron chicken pot pie. Try vegetables like sautéed mushrooms, broccoli, spinach, or corn. This recipe is a great way to clear up leftover vegetables in your fridge.
• Don’t skip allowing the pie to cool before cutting, as cooling allows the filling can thicken. If you cut it too soon, the filling will spill out as you try to serve a slice.
• If you don’t have a cast-iron pan, you can transfer the filling to a baking dish and place the pie crust on top of that instead.
• If you don’t have a pie crust, buttery biscuits can be used instead.
• You can quickly shred chicken by removing the skin and bones and adding it to a mixing bowl with a whisk attachment. Save the bones to make chicken broth. 
• Save yourself time by using cooked rotisserie chickens from the grocery store.
• The pie crust must be thawed or it’ll crack as you try to add it to the skillet. 
• You can brush with egg wash to give the crust a shiny crust.

Frequently Asked Questions

Can you make chicken pot pie ahead of time?

You sure can! The chicken pot pie filling can be prepared a day in advance and stored in the refrigerator. This way, all you have to do is add the pie crust and bake the day of serving.

Can you freeze chicken pot pie?

If you’re looking to freeze this, I recommend baking it in a disposal baking dish instead of a skillet. This way, the whole dish can go into the freezer instead of the skillet and into the oven after thawed.

How do I store leftovers?

If you have leftover skillet chicken pot pie, transfer it to an airtight container and store it in the refrigerator for 3 days at it’s best. The crust will soften and it won’t be as crispy but you can always reheat the leftovers in the oven to crisp the crust back up.

More Simple Chicken Recipes

I hope you enjoy all the recipes I share with you, including this delicious Chicken Pot Pie Skillet recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Chicken Pot Pie Skillet

The ultimate comfort food, this Chicken Pot Pie Skillet is so easy and delicious! A creamy and hearty filling wrapped up in a golden pie crust, this simple one skillet meal will hit the spot. Made with household staples, you can have dinner on the table in no time.

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Instructions

• Preheat the oven to 400 degree F.

• Heat a 10 inch cast iron skillet over a medium heat; add butter, once the butter is melted add in the onions, celery and garlic. Cook till the onions turn translucent.

• Sprinkle the flour along with the thyme, salt and pepper. Whisk in the chicken broth and heavy cream. Cook for 5-6 minutes until the sauce thickens.

• Add the frozen carrot and peas along with the shredded chicken. Stir and cook for 2 minutes. Remove the skillet from the heat and set aside.

• Top the skillet with the pie dough crust and seal the edges by pressing them around the skillet. With a sharp knife make small slits in the center of the crust.

• Bake the skillet pot pie for 25-30 minutes until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.

• Scoop and serve the chicken pot pie while it is still warm.

Notes

• Feel free to change the veggies in the filling and add your favorites to this cast iron chicken pot pie. Try vegetables like sautéed mushrooms, broccoli, spinach, or corn. This recipe is a great way to clear up leftover vegetables in your fridge.
• Don’t skip allowing the pie to cool before cutting, as cooling allows the filling can thicken. If you cut it too soon, the filling will spill out as you try to serve a slice.
• If you don’t have a cast-iron pan, you can transfer the filling to a baking dish and place the pie crust on top of that instead.
• If you don’t have a pie crust, buttery biscuits can be used instead.
• You can quickly shred chicken by removing the skin and bones and adding it to a mixing bowl with a whisk attachment. Save the bones to make chicken broth. 
• Save yourself time by using cooked rotisserie chickens from the grocery store.
• The pie crust must be thawed or it’ll crack as you try to add it to the skillet. 
• You can brush with egg wash to give the crust a shiny crust.

Nutrition

Calories: 372kcal | Carbohydrates: 18g | Protein: 24g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 384mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2505IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

This article was originally published by cookinwithmima.com. Read the original article here.

What would Thanksgiving (or fall!) be without something pumpkin? Whether it is a spiced pumpkin latte or pumpkin pie, the taste and scent of pumpkin are the perfect companions to cool fall weather.

I was never actually a big pumpkin pie fan in the past. But in the past couple of years, I’ve fallen in love with the combination of coconut and pumpkin together. So I decided to create a pumpkin pie recipe that uses those flavors. It turned out great!

A Better Pumpkin Pie

If your family considers pumpkin pie a part of the Thanksgiving feast, consider this healthier option this year! It has all the same flavors as traditional pumpkin pie but can accommodate those who avoid dairy and gluten.

For the Crust

I have an almond flour pie crust recipe that I use for most of my pies. It’s a press-in pie crust rather than a roll-out crust, which actually is a lot easier to use. You’ll need to pre-bake the crust for about 10 minutes before pouring in the filling.

For the Filling

I don’t use a lot of refined sweeteners like white sugar or corn syrup. So in this pumpkin pie, I  use honey or maple syrup. Just whisk it together with pureed pumpkin, eggs, and spices, and the filling is done! I make my own pumpkin pie spice, so it’s always on hand.

For the Topping

Some of my kids claim that pumpkin pie simply can’t be eaten without whipped cream. If you agree, then I recommend making your own. That way you avoid all the mystery ingredients in store-bought versions. It’s also super easy and fast to do (provided you have an electric mixer!).

Just add heavy cream to a bowl and whisk with a hand mixer or stand mixer at high speed until fluffy. I like to add a little vanilla extract to mine. You can also add a little honey or maple syrup while it’s whisking to make it sweet.

If you don’t do dairy, you can make whipped coconut cream. In fact, even if you do eat dairy I recommend the coconut whipped cream. That coconut/pumpkin combination is so tasty.

More Thanksgiving Favorites

We have a lot of other Thanksgiving recipes that we’ve modified to fit our lifestyle. In fact, I wrote a whole post about it. It includes everything from appetizers, to sides, to additional dessert ideas. I also wrote out step-by-step instructions for pulling it all together and included a printable to hang on the fridge while you work.

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Grain-Free Pumpkin Pie Recipe

A gluten-free (and dairy-optional) version of the classic pumpkin pie. Get all the pumpkin flavor with only real-food ingredients. Even uses natural sweeteners!

Cook Time 1 hour 15 minutes

Total Time 1 hour 10 minutes

Instructions

• Lightly grease a 9-inch pie pan with coconut oil.

• Prepare pie crust according to the pie crust recipe instructions.

• While the pie crust is baking, use the pie crust bowl (no need for extra dishes!) to combine all the filling ingredients except coconut milk.

• Preheat the oven to 325°F.

• Use an immersion blender or food processor and mix the pumpkin filling thoroughly. A hand-mixer will not get it as smooth! The pie filling should be smooth and spreadable.

• Add a small amount of coconut milk if needed to thin slightly.

• Spoon the filling over the baked crust and smooth and bake for about an hour or until center is no longer jiggly. It will set more as it cools.

• Cool completely.

• Top with coconut cream or whipped heavy cream and some chopped pecans.

• Enjoy!

Notes

The above recipe can be doubled to fit in a 9×13 baking dish.
Feel free to tweak the spice and sweetness levels to your family’s liking! You can also substitute stevia, but the honey helps the pie hold together better.

Nutrition

Serving: 1slice (1/8 of pie) | Calories: 238kcal | Carbohydrates: 18.2g | Protein: 7.3g | Fat: 16.6g | Saturated Fat: 6.6g | Cholesterol: 82mg | Sodium: 35mg | Fiber: 4.1g | Sugar: 11.8g

I saw these pumpkin bars the other day and it reminded me of a recipe a friend was telling me about. She says that her husband’s family didn’t like pie crust so they grew up eating a crustless pumpkin pie that was more like a bar. Maybe I’ll do some experimenting…

What is your favorite Thanksgiving dessert? Any other recipes you want healthy versions of? Tell me below!

This article was originally published by wellnessmama.com. Read the original article here.

This Turkey Pot Pie with Sweet Potato Topping screams comfort food! A delicious way to use up your Thanksgiving leftovers.

Turkey Pot Pie with Sweet Potato Topping

As a kid I LOVED when my mom made turkey pot pie with leftover Thanskgiving turkey. I lightened up the classic pot pie by skipping the crust and topping it with a healthier sweet potato topping. The salty-sweet combination is heavenly, feels like Thanksgiving in a bowl! Sweet Potatoes are loaded with fiber, protein, vitamins A and C, and potassium. For more healthy leftover Thanksgiving turkey recipes try these Leftover Turkey Pot Pie Empanadas, Turkey Pot Pie with Stuffing Crust or this Turkey Pot Pie Soup.

This healthy pot pie is a complete meal in one. Loaded with veggies, fresh herbs, and turkey, it’s the perfect dinner for a cold fall night. For this recipe you will need leftover cooked turkey breast (or chicken breast). One of my simplest turkey breast recipes is this Air Fryer Turkey Breast, perfect to make for dinner one night, and the rest to use as planned-overs.

Are turkey pot pies good for you?

Pot pie can be good for you – it all depends on the recipe! My healthy turkey pot pie is made without crust and it’s loaded with vegetables – no butter, milk, or cream. Instead of using pie crust, I top it with mashed sweet potatoes, which provides fiber, protein, vitamins A and C, and potassium.

Plus, you can bake this pot pie in 8-ounce ramekins for easy portion control or make it in one pie dish or 9×9-inch casserole. One serving is under 350 calories and if you’re on WW you can see the WW personal points for this recipe here which I will now be including in the recipe card (see orange box below). Since everyone gets different points, I am not sure that I will be sharing my points, but here’s a snapshot of the ingredients.

Turkey Pie Ingredients:

• Mashed Sweet Potatoes: Sweet potatoes, sour cream, salt
• Cooked Turkey Breast
  
• Herbs: Parsley, thyme, sage
• Vegetables: Celery, shallot, frozen peas and carrots
• Sauce: Chicken or turkey broth, cornstarch, salt, and pepper

How to Make Turkey Pot Pie with Mashed Sweet Potatoes

Here’s what you’ll need to do to make this easy turkey pot pie:

1. Mashed Sweet Potatoes: Cook peeled and diced sweet potatoes in boiling, salted water for 16 to 18 minutes. Drain the potatoes, add salt and sour cream, and mash with a potato masher.
2. Vegetables: To cook the vegetables, sauté the shallots and herbs for a couple of minutes. Add the celery and cook for five minutes. Add the frozen vegetables, turkey, broth, salt, and pepper and bring to a boil. Simmer on medium-low for about eight minutes.
3. Sauce: Mix the cornstarch and 2/3 cup broth and add to the turkey mixture. Cook for a few minutes until thickened.
4. Assemble: Pour the turkey mixture into a deep baking dish or four ramekins. Top it with mashed sweet potatoes, bake for 20 minutes, and then broil for two minutes to brown the top.

How to Store, Freeze, and Reheat Pot Pie

Store leftover pot pie in the refrigerator for up to four days and in the freezer for up to three months. Thaw overnight in the fridge and then microwave until warm.

Variations:

• Sub Yukon gold or Russet potatoes for sweet potatoes
• Switch out the turkey for leftover or rotisserie chicken.
• Make a vegetarian pot pie by using vegetable broth, omitting the turkey, and adding extra veggies.
• For gluten-free pot pie, double check that your cornstarch is gluten-free or swap it for arrowroot.
• Make this dairy-free by using vegan sour cream or yogurt instead.

More Turkey Recipes You’ll Love:

This article was originally published by skinnytaste.com. Read the original article here.

By: Mariam E.  |  November 6, 2021This post may contain affiliate links, read my disclosure policy for details

If you’re in need of a healthy but delicious snack or meal, then this Banana Cream Pie Protein Chia Pudding is perfect for you! Made with protein powder, this chia pudding is packed with nutrients and proteins! Inspired by the flavors of a banana cream pie, this chia pudding is like eating dessert for breakfast! It’s healthy, creamy, and absolutely delicious.

Mornings can be busy, especially if you’ve got kids and you’ve got a ton of things to juggle at once! If you want more chia pudding recipes to make mornings less stressful, try my Almond Joy Chia Pudding or my Chocolate Chia Pudding. There’s nothing better than a stress-free morning. 

Why You’ll Love This Overnight Banana Pie Chia Pudding

• It’s healthy. Chia seeds are not only high in protein but also have large amounts of fiber and omega-3 per serving. 
• It’s kid-friendly. Packed with banana and coconut flavors, this Banana Pie Chia Pudding makes for the perfect treat or breakfast. To kids, this chia pudding is just like having dessert but is instead packed with wholesome ingredients. There’s no arguing to get them to finish off their bowls in the morning!
• It’s so easy. There’s nothing to cook here. You mix your ingredients together and let it set in the fridge. You can even have your kids make this since it’s mostly just measuring and mixing or have them put the toppings so they can add as much or as little garnish as they’d like!

Banana Cream Chia Pudding Ingredients

• Chia seeds: You can use black or white chia seeds. They are interchangeable. 
• Vanilla protein powder: I prefer using premier whey protein. Feel free to use your favorite protein powder of use vegan protein for a vegan option. 
• Maple syrup: To add a touch of sweetness, I’m using maple syrup. 
• Vanilla: Be sure to use real vanilla extract and not artificial vanilla. 
• Coconut milk: Feel free to use the non-dairy milk of your choice or regular milk.
• Salt: A little dash of salt goes a long way.
• Bananas: Make sure they’re ripe. There should be brown spots on your bananas.
• Cinnamon: A bit for flavoring and some to sprinkle on top as garnish! 
• Coconut flakes: For flavoring and garnishing.

How To Make Banana Cream Pie Chia Pudding

• Make the chia pudding: Mix all the ingredients, except bananas, in a small bowl. 

• Allow the pudding to set: Cover the bowl with plastic food wrap and refrigerate to thicken, for about 2 hours. Once it has thickened, stir together again, and add a little bit more milk if needed. 

• Add the bananas: Mash or cube 1 banana.  Add to the pudding and mix to incorporate.

• Garnish: Garnish with coconut flakes, cubed banana and cinnamon.

Tips to Make The Best Banana Chia Pudding Recipe

• Honey can be used in place of maple syrup.
• Replace protein powder with vegan protein to make it vegan.
• Make sure to break apart any clumps in your chia pudding before transferring it to the fridge. You want the chia seeds to be able to absorb the liquid.
• Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like coconut thanks to the coconut milk. So if you use a different non-dairy milk like almond or cashew, it will take on the flavoring.
• You can easily scale this recipe up to multiple servings.
• The more ripe your bananas, the sweeter they’ll be. So if your bananas have more than a couple of brown spots, then they’re ready to be used!
• If you do not have almond or coconut milk you can use another non-dairy milk of your choice. My next best option is almond milk.

Frequently Asked Questions About Overnight Chia Pudding

How long do chia pudding last?

Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. 
Store without fruits for up to 4-5 days. If stored with fruits consume the same day.

What is the difference between black and white chia seeds?

There are no nutritional value differences between black and white chia seeds. The only difference is the appearance of the color of the chia seeds themselves.

Is chia pudding gluten-free?

The ingredients to this chia pudding are naturally gluten-free as whey protein is naturally gluten-free. However, many whey protein powders may contain added gluten or be cross-contaminated with it so I would double check for certified gluten-free protein. 

How healthy is chia pudding?

Chia seeds have a ton of health benefits. They’re are so high in antioxidants and loaded with fiber. They are also anti inflammatory. Plus this pudding also has banana in it which has antioxidants, fiber, vitamin B6, and more.

What else can I top this chia pudding with?

Want to make it more dessert like? Try whipped cream, caramel drizzle, peanut butter drizzle, almond butter, you can even add some sprinkles to this if your kids need some convincing to try this version of pudding.

More Breakfast Recipes You’ll Love

I hope you enjoy all the recipes I share with you, including this delicious Banana Cream Protein Chia Pudding recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Banana Cream Pie Chia Pudding

Packed with banana and coconut flavors, this Banana Cream Protein Chia Pudding makes for the perfect treat or breakfast. Healthy, creamy, and absolutely delicious, this chia pudding is such an easy recipe to make.

Prep Time 10 mins

Total Time 2 hrs 10 mins

Course Breakfast, Dessert, Snack

Instructions

• Mix all the ingredients, except bananas, in a small bowl. Cover the bowl with plastic food wrap and refrigerate for a couple of hours to thicken or overnight.

• Once it has thickened, stir together again, and add a little bit more milk if needed.

• Mash or cube 1 banana.

• Add to the pudding and mix to incorporate.

• Cube more banana and top your pudding with it.

• Garnish with coconut flakes and cinnamon.

Notes

• Honey can be used in place of maple syrup.
• Replace protein powder with vegan protein to make it vegan.
• Make sure to break apart any clumps in your chia pudding before transferring it to the fridge. You want the chia seeds to be able to absorb the liquid.
• Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like coconut thanks to the coconut milk. So if you use a different non-dairy milk like almond or cashew, it will take on the flavoring.
• You can easily scale this recipe up to multiple servings.
• The more ripe your bananas, the sweeter they’ll be. So if your bananas have more than a couple of brown spots, then they’re ready to be used!
• If you do not have almond or coconut milk you can use another non-dairy milk of your choice. My next best option is almond milk.

Nutrition

Calories: 688kcal | Carbohydrates: 41g | Protein: 27g | Fat: 49g | Saturated Fat: 34g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 141mg | Potassium: 697mg | Fiber: 13g | Sugar: 14g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 444mg | Iron: 9mg

This article was originally published by cookinwithmima.com. Read the original article here.

posted by Kalyn Denny on October 25, 2021

I reworked this recipe to make a Sugar-Free Pumpkin Cheesecake Pie that can be baked in a springform pan, and we loved the new version. There’s a link to find the original version that was baked in a graham cracker crust if you prefer that one!

PIN Sugar-Free Pumpkin Cheesecake Pie to try it later!

I never was a fan of pumpkin pie, and back in the days when I wasn’t watching my sugar intake I’d always pick banana cream for my Thanksgiving pie. Then I discovered a recipe for Sugar-Free Layered Pumpkin Cheesecake that I really liked, and I made that a few years for Thanksgiving. But one year I got the urge to try something slightly different, and came up with a pumpkin cheesecake pie that’s halfway between pumpkin pie and pumpkin cheesecake. It has more pumpkin than the cheesecake recipe did, and the texture is a little closer to pumpkin pie, while still having that creamy mouth feel of cheesecake.

For years I made this as a Low-Sugar Pumpkin Cheesecake Pie, made in a graham cracker crust. (Use that link to see the original recipe if you were a fan.) But recently I got inspired to try making this a Sugar-Free Pumpkin Cheesecake Pie by baking it in a springform pan without the crust! And what a great experiment that turned out to be.

I used Golden Monkfruit Sweetener for this recipe, but after testing the new version a few times I slightly reduced the amount of sweetener for the sugar-free version and added a bit of almond flour for a more “pumpkin pie” texture. I also switched out the Apple Pie Spice for Pumpkin Pie Spice, but either will work. I baked this version at a slightly higher temperature too for a firmer pie when it didn’t have a crust. It was a hit with everyone who got a taste of the new version, hope you will try it if you’d like a lower-carb version of this long-time Kalyn’s Kitchen favorite.

What ingredients do you need for this recipe?

What is a Springform Pan?

A Springform Pan (affiliate link) is a baking dish that has a base and a removeable ring. When the the cake or cheesecake is done you can remove the outer ring to get a dessert that’s easier to cut and serve.

Can this recipe be made ahead?

This recipe needs a minimum of 4 hours chilling time, but it will benefit from being chilled overnight. That makes it perfect to bake the day before a big holiday meal!

What did I do to make this recipe lower in carbs?

This recipe used to be a a Low-Sugar Pumpkin Cheesecake Pie, made in a graham cracker crust that had quite a few carbs from the purchased graham cracker crust. I created this new version that’s baked in a springform pan to make it much lower in carbs, but if you were a fan of the original version you can still find it at that link. The old recipe had 29 net carbs, but this new sugar-free version has only 8.5 net carbs per serving!

Want more Pumpkin Treats?

Check out My Favorite Pumpkin Recipes to see lots more sweet and savory treats to make with pumpkin!

How to make Sugar-Free Pumpkin Cheesecake Pie:

(Scroll down for complete recipe including nutritional information.)

1. Preheat oven to 350F/175C. 
2. Use a hand mixer to beat together softened cream cheese, Golden Monkfruit Sweetener (or other sweetener), and vanilla.
3. Add the almond flour and beat about 30 seconds.
4. Then beat in the eggs, adding them one at a time and beating about 10 seconds each time.
5. Add canned pumpkin, sour cream, cinnamon, and pumpkin spice mix and beat until well combined.
6. Pour mixture into a 9-inch Springform Pan (affiliate link) that you’ve sprayed with non-stick spray.
7. Bake about 60 minutes, or until the the Pumpkin Cheesecake Pie is mostly set and firm, although the center will still seem slightly wiggly when you remove it from the oven. The center may be slightly puffed up but it will settle down as it cools.
8. This needs to be chilled for  at least 4 hours or overnight if possible before you serve the pie.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This updated version of Sugar-Free Pumpkin Cheesecake Pie would be good for low-carb or Keto diets and it’s also gluten-free. I would eat this for the original South Beach Diet for a holiday treat, although if you’re following the letter of the law pumpkin is phase 2 or 3 for South Beach and they would recommend reduced-fat dairy products.

Find More Recipes Like This One:
Use Desserts and Baking for more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2009. It was updated a few times to provide low-sugar options and in 2021 it was updated into a sugar-free version that’s baked in a springform pan.