Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A good keto breakfast, snack, or dessert! Store in fridge. Try it with a little Splenda®-sweetened whipped cream for a breakfast you will never get sick of!

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Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
8
Yield:
1 8-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place cream cheese in a bowl; beat with an electric mixer until smooth. Add eggs and beat until well combined. Add pumpkin puree, sweetener, cinnamon, and pumpkin pie spice; mix well. Pour batter into an ungreased 8x8-inch baking pan.

  • Bake in the preheated oven until center is set, about 45 minutes. Remove from oven and cool completely. Slice into serving-size pieces.

Nutrition Facts

154 calories; protein 5.9g; carbohydrates 6.1g; fat 12.4g; cholesterol 123.8mg; sodium 246.4mg. Full Nutrition
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