Carb Counters Pumpkin Cheesecake Pie

A stunning pie for those who can't decide between pumpkin pie and cheesecake, and only 4 net carbs per serving.


  • 2 8oz blocks of cream cheese, softened
  • 2 cups sour cream
  • 4 large eggs
  • 1-1/4 cups Sugar Not Spoonful Natural Sugar Replacement
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt (optional)
  • 1 15oz can of pumpkin
  • 3 teaspoons pumpkin pie spice
  • 1 Carb Counters Press n' Bake Low Carb Pie Crust Mix

Preparation Instructions:

Preheat Oven to 375 degrees. Prepare pie crust according to label directions (do not bake). Set Aside. In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 Tablespoons of the Spoonful, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell. In medium sized bowl, place pumpkin, 1 cup sour cream, 2 eggs, remaining 1/2 cup plus 2 Tablespoons Spoonful and pumpkin pie spice. Stir with whip or spoon until well blended. Spoon lightly over cream cheese layer.

Bake for 1 hour and 15 minutes. Cool at room temperature for 20 minutes and chill for 2 hours. Serve chilled. Makes 8 servings. 4 net carbs each.