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Pumpkin Cheese Cake Pie with Caramel Pecan Sauce

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  • Author: Sarah Criddle


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
  • 28 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


  1. Make and bake the pie crust in a well greased pie pan.
  2. Make the pumpkin cheese cake filling.
  3. Add all the pumpkin cheese cake ingredients and mix well until smooth.
  4. Pour into the pie shell.
  5. Bake at 325 degrees for 55 minutes.
  6. Take out and allow to cool.
  7. Make the THM Caramel Sauce and add the pecans.
  8. Pour over the Pumpkin Cheese Cake Pie and place into a fridge to cool for at least an hour.
  9. ENJOY!


  • Serving Size: 8