Ingredients

The following ingredients have 4 Servings
  • 2 batches our keto graham cracker crust
  • 1/3 cup pumpkin puree
  • 2-3 tablespoons powdered erythritol (or allulose, xylitol (to taste))
  • 1 teaspoon pumpkin pie spice
  • pinch kosher salt
  • 3 tablespoons sour cream
  • 5 tablespoons cream cheese (at room temperature)
  • 2 tablespoons unsalted grass-fed butter (at room temperature)
  • 1/2 teaspoon vanilla extract
  • heavy or sour cream (whipped )
  • pumpkin pie spice (for dusting)

Instruction

  • Note: one batch makes enough for 4 mini keto pumpkin cheesecakes. If you want to make a full-sized (8 inch) pie, I would suggest multiplying by 4 (i.e. adjust serving size in recipe card to 16).