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
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.