2 1/2 cups crushed/chopped pecans

Egg white from one egg

1 tbsp cinnamon

1 tbsp confectioners swerve (erythritol)

1 tbsp pumpkin pie spice

1 tbsp vanilla

4-5 tbsp kerrygold butter (melted)

Pie Filling:

1.25 cups  canned organic pumpkin

3 organic eggs (room temperature)

24 oz cream cheese (organic preferred) room temperature

1 tsp Pumpkin Pie Spice

½ tsp cinnamon

1 tsp pure vanilla extract

1 ¼ cup powdered confectioners swerve (erythritol)


Preheat oven to 350 degrees

  1. Place crushed pecans in mixing bowl and add spices and swerve and mix
  2. Mildly beat egg white
  3. Add egg white to pecans and mix
  4. Add melted butter to pecan and egg white and mix well
  5. Press to the bottom of a springform pan
  6. Bake for 10 minutes, then let cool 10 more minutes
  7. Beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.  Beat in the spices and vanilla.  Beat in the eggs one at a time ( keep mixer at low to medium the whole time), then beat in the pumpkin puree.
  8. Once all ingredients are well mixed and mixture is smooth, and the pie crust was allowed to slightly cook ( 10minutes) add the pumpkin mixture.
  9. Bake for 45-50 minutes. Center will be “jiggly” when removed, and that is ok. If possible, leave pie in oven and turn off the oven, opening the oven door to allow cool air in. This prevents sudden change in temperature which prevents cracks.  Cooking it in a water bath also to prevent these cracks
  10. Remove the cheesecake from the oven, if the edges are stuck to the pan, run a knife around the edge (you can grease the pan with butter also to prevent this). Remove from springform when pie is cool. _
  11. Once it is completely cook, place in refrigerator to cool at least 4 hours, unless room temperature cheesecake is a preference.

Here is the finished product:

keto pumpkin cheesecake