Pumpkin Cheese Cake Pie with Caramel Pecan Sauce… yes! It’s still hot here in Texas but this pie makes me think of all things Fall!!
Have you ever had the Olive Garden Pumpkin Cheese Cake that they have every fall? Well, this is it, except it’s THM and Low Carb and Sugar Free but simply amazing! It’s an S for those who are wondering! 🙂
You seriously could not tell it wasn’t made with white sugar. My husband (who is my test taster) was very happy! He is not only a meat and potato guy but he’s also a guy who LOVES sweets. I haven’t to keep him indulged and it’s nice to know my desserts don’t hurt his body! 😉
This recipe will be an AMAZING addition to your Fall Menu, especially for the holidays!! I am so super excited to share it with you!
I did use a crust recipe from HealthNutNation here that I really like that is gluten free using only coconut flour. I am going to post the link to the recipe here and then add my tweaks to it in the recipe card below. The recipe does call for honey but I replace the honey with Gentle Sweet or an approved sweetener. You don’t have to use a crust at all if you don’t want too, by the way.
Also, if you don’t have THM Gentle Sweet… first, YOU SHOULD GET IT. It’s the most amazing sweetener I have ever tasted. I am not just saying this because I love THM but I am being 100 % truthful when I say it is AMAZING!! I have tried all the non sugar sweetener out there and nothing compares to the THM Gentle Sweet. If you want to check this out… go to my affiliate store link: THM STORE
Now for the caramel sauce. I used Nana’s Little Kitchen’s Caramel Sauce doubling it. You can also use the THM Gentle Sweet Caramel Sauce Recipes that they posted on the TRIM HEALTHY MAMA Facebook Page.Print
Pumpkin Cheese Cake Pie with Caramel Pecan Sauce
A perfect Fall Dessert that will help you keep your trim!!
- One Coconut Flour Crust (link to recipe is above in blog) but keep the honey out and 2 tbsp. of THM Gentle Sweet or your favorite sweetener and add 1 tbsp. extra of coconut flour.
- THM Caramel Sauce Recipe (link to recipe is above in blog) I doubled the recipe and added about 1/2 cup of chopped pecans.
- Pumpkin Cheese Cake
- 2– 8 oz packages of cream cheese
- 1/2 cup of pumpkin
- 1/2 cup of THM Gentle Sweet (you can use 1/2 cup of Truvia or Pyure Stevia or 1 cup of xylitol or Swerve or 1/4 cup of THM Sweet Blend)
- 4 eggs
- 2 tsps. of pumpkin pie spice
- 2 tsps. of vanilla
- a pinch of salt
- Make and bake the pie crust in a well greased pie pan.
- Make the pumpkin cheese cake filling.
- Add all the pumpkin cheese cake ingredients and mix well until smooth.
- Pour into the pie shell.
- Bake at 325 degrees for 55 minutes.
- Take out and allow to cool.
- Make the THM Caramel Sauce and add the pecans.
- Pour over the Pumpkin Cheese Cake Pie and place into a fridge to cool for at least an hour.
- Serving Size: 8
Cheryl O. says
Hi, Sarah! Can you tell us again how much Gentle Sweet you used? The original recipe calls for 1/4 cup xylitol. Did you really use 1/4 cup Gentle Sweet, even tho it is so much sweeter than xylitol? Thx for letting us know. 🙂
Cheryl O. says
In the Caramel Sauce, that is! 😉
Yes! 1/4 cup in the doubled recipe!!!
Did you use the 1/4 cup Gentle sweet for the doubled recipe, or 1/2 cup total?
Yes exactly 1/4 cup in the doubled recipe!
Beth Putnam says
oops. I just made this and used 1/2 cup…. I am doing the cheesecake part tomorrow. Do you think I should keep as is or is there anything I can do to save it???
Beth Putnam says
I ended up throwing it back in the pan with extra ingredients to just make more. Which is a good thing because I could eat this by the spoonfuls. Or maybe that’s a bad thing. haha anyways the cheesecake is in the oven right now and I can’t wait to eat this later! Thanks for the recipe!
Oh gotcha!!! I love love love the caramel sauce!!!! 🙂
what did you use 1/2 a cup of? I am so sorry for not getting back sooner!
I just made this and the caramel sauce is very thin. Is that what it should be before refrigeration? I don’t want to put it over my perfectly beautiful pumpkin cheesecake if I messed up the sauce.
Hm… it should be thicker for sure. Does it take good? Mine did thicken when I put it in the fridge but you can also add a little Gluc or Xantham Gum to thicken it.
Karrie Smith says
How much/many pecans do you add to the caramel sauce?
About 1/2 a cup. Just depends on how much you like. I like a lot! 🙂
Do you think this will freeze? Also, can you use Greek cream cheese instead of regular?
I bet it would… but I’ve never tried it. I think, if the Greek Cream Cheese works like regular cream cheese it should be perfect with it! 🙂
I’m excited to make this for my weekend company! Wondering how much sweetener you used in the crust to replace the honey?
Ugh….silly me. I reread the recipe and found your instructions! Sorry! I obviously would be terrible at amazing race….always read the whole clue slowly…
No problem… haha! 🙂
Mrs. Criddle, this was super!
Why thank you! 🙂
Is there any way to do the caramel sauce without the molasses? I am sure it is a key part of the flavor but I just don’t have any!
I think you could make it without and it would just be a little less caramelly but still taste good!
Made this last night before bed. Tried it this morning because I just couldn’t wait…OH MY! This is AMAZING. How can this possibly not be bad???? I am in heaven. Thank you so much.
YAY!!!! Sooo glad you liked it!!!
I’m just getting into baking, so I honestly don’t know, would walnuts work instead of pecans?
Oh gosh, I am so sorry for not responding quicker. Walnuts will work perfectly!
Marianne Orr says
Thanks for all the yummy recipes I am going to try the pumpkin cheesecake with caramel pecan sauce for Thanksgiving
Lauren Jaroski says
I think I’ve died and gone to Heaven… I love THM and all the fun recipes you come up with. Please move in and become my own personal chef!!!
haha yay!!! 🙂
Julie Dunn says
This looks like a great dessert to take to Thanksgiving!
This might be a silly question but did you bake the crust before you put in the filling?
I believe I did! 🙂
Do you think it would be okay without the crust? I have started making lots of your pies without the crust and I am enjoy them just as much but wanted to be sure it would work with this one. 🙂
Oops! Just saw where you said that it didn’t need a crust. 😉
Rebecca Cash says
Have you made this in the Instant Pot?
No, I need to try that!!
Hi, I was wondering if this would be good without the sauce. Has anyone tried it? Or maybe with some whipped cream instead?
Yes, it is… whipped cream or my pumpkin fluff would be good with it too!
Thanks! I can’t wait to try it!
All I have is Neufchatel cheese… will this work?
Yes, that will work!
I was wondering what size pie plate you used? 9 or 10 inch?
Kim Ridgway says
Did you use half a small can pumpkin or big.
I used half of a 15 oz can.
I made this tonight and I plan to eat it for breakfast tomorrow. Thanks for sharing the deliciousness!
I can’t locate the caramel sauce recipe as the site won’t come up any more. Any ideas on that. It looks scrumptious!!!
Yes, my friend’s website is no more… boo hoo… I will add another link to another website!
Cynthia Perkins says
I just stumbled across this recipe today and it looks great! However, when I attempted to get the caramel sauce recipe, it showed that the healthy home website was not working. Could you please share that recipe or tell me where I might find it elsewhere?
Yes… I will update that… my friend’s website is now longer… boohoo.