- 50% of profits from the entire Fifty50 line is contributed to diabetes research
made me sick
Great taste, more fillings!
Wish I could find these locally
Wow Love the Pie Crust
not as advertised
Love these for pumpkin cheesecake! (scroll for recipe!)
Gina’s Low-Carb Pumpkin Cheesecake
(Makes 2 pie shells)
1 8oz package of Philadelphia cream cheese (Neufchatel)
1/3 cup plus 1.5t Truvia (20 packets or use Truvia spoonable)
1/3 cup Daisy light sour cream
2 large eggs
2 egg whites from large eggs
1t pure vanilla extract
2/3c canned pumpkin (not pumpkin pie filling; ingredients should just say “pumpkin”)
1/2t ground cinnamon
1/4t ground nutmeg
1/4t ground ginger
1/8t ground cloves
(or substitute all of the above spices for 1T Pumpkin Pie Spice)
1c plus 2T Whole Milk Ricotta
Toasted pecans for garnish
2 Fifty50 graham cracker crust shells
Preheat oven to 325 with a rack in the lower third of the oven.
Using an electric mixer, beat the cream cheese and Truvia on medium for several minutes until it is completely smooth and well blended. Add the sour cream, eggs, egg whites, and vanilla. Mix for 2-3 minutes longer to blend well. Scrape down the sides of the bowl as needed. Add the pumpkin, spices, and salt and mix for 1 minute longer. Add the ricotta and mix until just incorporated.
Pour the batter into the pie shells and bake for 50-60 minutes until the cheesecake jiggles only slightly in the center when you gently shake the crust. If the cheesecake browns too quickly or begins to crack, tent a piece of foil over the top, without touching the filling for the remaining baking time.
Transfer the pies to a wire rack to cool for 1 hour. Cover loosely with plastic wrap or foil and refrigerate for at least 3 hours or overnight.
Just before serving, garnish with toasted pecans. Refrigerate any leftovers tightly covered for up to 3 days.
Approximate nutritional facts (per 1/8 slice of pie):
18g total fat
12g total carbs (net)
8.5g total protein