4th of July? Time for more pie!

Happy 4th of July!!! 

Here where I live it is already the 5th, we were allowed to start our celebrations a day early, and being American myself, I always stress that we are now allowed two days of celebrations!  Birthdays, holidays, family traditions… we spread the joy and make it worthwhile!

As you can probably see from my post title, I made more pie!!  First off was another yummy apple pie.  This one was made solely for hubby to take in to his work.  Gotta share the love, right!!? If you are new to my blog, you can find the recipe at Apple Pie and Christmas Movies.

Second pie of the day ended up being more of a cheesecake. Whenever I feel like I’m getting a bit chunky monkey and unhealthy, I low carb it for a while.  I won’t get into the details but it is what works for me and how I maintain my weight (and lose when needed). Hubby did point out that it was crazy to start this again right before the holiday but I was determined! Ha.  

So… on to the pie/cheesecake.  I was really feeling like I needed pumpkin pie so off I went to the supermarket to buy ingredients for my apple pie and crustless low carb pumpkin pie. We came home, gobbled up some lunch and I spent the whole afternoon in the kitchen. I also may or may not have had a “Gilmore Girls” marathon on Netflix at the same time….

Strangely, I found myself all alone in the kitchen this time as the rest of the family were slumbering and finishing off schoolwork…

Crustless Low Carb Pumpkin Pie/Cheesecake

Ingredients:

2 cups pumpkin puree

8oz block cream cheese, softened slightly

2 tbsp pumpkin pie spice

1/2 cup cream

5 large eggs

Maple syrup, Agave, or Sweetener  – to your taste!  I used 1 tsp of liquid sweetener.

Method:

I like to make this with freshly roasted pumpkin.  It has a beautiful mellow, caramelly sweet flavor that you just don’t get with the canned puree.

Take a medium sized pumpkin, split it in half and then place it cut side down on a roasting pan in the oven.  Roast at 390 deg until a knife can easily slice through.  Allow to cool and then scoop out approx 2 1/2 cups of soft delicious pumpkin to puree.

From here everything is done in the food processor. Start with the pumpkin and then add everything individually, blending until smooth.

Pour into either a pie plate or a springform tin (foil the bottom to keep water out if using a springform tin) and place in a roasting dish, add about an inch of water.  This helps to minimize cracking.

Into the oven to bake at 300 deg for 40 minutes.

The cake should have a little jiggle when it’s finished.

Leave in the tin to cool.  Once the pan is able to be handled, place it in the fridge to chill. This is important as it stops the cooking process and keeps the eggs from scrambling.

Serve chilled or warmed up with a generous dollop of freshly whipped cream.

Enjoy!