Sugar-Free Pumpkin Cheesecake Pie Jump to RecipeThis favorite Sugar-Free Pumpkin Cheesecake Pie can now be baked in a springform pan, and I love the new version that doesn’t need a crust.There’s also a link to find the original recipe that was baked in a graham cracker crust if you prefer that one! For today’s pick, I’m reminding you about this Sugar-Free Pumpkin Cheesecake Pie recipe that’s probably my favorite pumpkin dessert.For a long time I wasn’t a fan of pumpkin pie, and back in the days when I wasn’t watching my sugar intake I’d pick banana cream for my Thanksgiving pie.

Then I posted a recipe for that I really liked, and I made that a few years for Thanksgiving.But one year I got the urge to try something slightly different, and came up with this cheesecake pie that’s halfway between pumpkin pie and pumpkin cheesecake.It has more pumpkin than the cheesecake recipe, and the texture is a little closer to pumpkin pie, while still having that creamy mouth feel of cheesecake.

For years I made this as , made in a graham cracker crust.(Use that link to see the original recipe if you were a fan.) But then I got inspired to try making the pumpkin cheesecake pie into a sugar-free recipe by baking it in a springform pan without the crust! And what a great experiment that turned out to be.I use either Monkfruit Sweetener or Golden Monkfruit Sweetener for this recipe, but after testing the new version a few times I slightly reduced

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