Utilizing Chinese bamboo baskets, steam fresh, al dente veggies in your Instant Pot®. A pressure cooker instead of a regular steamer basket seems unnecessary given the short cooking time. I’ve discovered that this technique produces a crisp but delicate veggie with the least amount of mess and is much safer than using an open steamer setup. In a 6-quart pot, this recipe calls for a two-tier, 6.5-inch basket with a lid.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 bars |
Ingredients
- cooking spray
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 5 eggs
- 1 cup granular sucralose sweetener (such as Splenda®)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts
| Calories | 83 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 128 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I use a larger dish for baking.
I make this at least once a month—easy and quick. I add a little extra on the spices and I cut back on the Splenda. DELICIOUS !!!!
It really does taste like pumpkin pie w/o the crust. As a diabetic, I appreciate being able to enjoy this dessert w/o spiking my blood sugar. As sweetener I used organic powdered stevia, which comes with its own scoop (25mg/serving purchased on Amazon). I used 8 scoops or 200 mg. Next time I will try it with 7 scoops. I also used non-dairy cream cheese and whipped it up first. I will definitely add this recipe to my list of favorites.
I can’t have sugar, and this was great! Like a pumpkin custard, kind of. BUT, I used Truvia, which is my sugar substitute of choice. I thought 1 cup looked like WAY too much Truvia. I used 1/2 a cup, and it was perfect.
SO delicious ! Great recipe!!!! Only thing I changed was I used my favorite Swerve brown sugar in place of what you called out. Very nice taste and the squares looked beautiful. Dollop of cool whip. I will be making this recipe several more time this fall season.
Great texture and very good flavor. I added the grated rind of an orange and amped the spices as suggested by other reviewers.
I was hesitant on making this because I’m new to the whole low-carb thing as well as keto but they are delicious. Definitely use a mixer.
I made this as written, no changes, and it is wonderful! I got to have pumpkin “pie” without having to cheat, lol! I highly recommend, my only tip is to definitely chill it before eating. I was impatient and had some while it was still about lukewarm and it didn’t taste as good. But after I chilled it, it was amazing!!! Saving this recipe forever!!!
This is my go to dessert since starting keto!
Delish! Perfect for a keto lifestyle. Very yummy. I ate it warm out of the oven.
It turned out horrible and didn’t taste anything like pumpkin cheesecake. It was like a pumpkin egg omelette with no taste at all. I think it asks for too many eggs or something.
My mother in law and sister in law are gluten free. The other part of my family loves pumpkin pie. Sent some over to my in laws and they absolutely loved it. I doubled the recipe to make enough for all family. But they all said it is a keeper. Thank you!!!
I’ve been on Keto for a little over two weeks and doing well. I exchanged the sweetener for a powdered stevia. I used two tsp Stevie for the conversion. It turned out really good. I am a picky sweets eater and I could barely tell it was a low carb dessert. Next time I will be sure to scrape the bottom of the mixing bowl to get the cream cheese stuck on the bottom mixed in.
I am eating keto only and this was perfect. I used stevia but only just under half a cup. I cannot imagine it with a full cup. I use Land O Laked sugar free whipped topping on it.
I made this Very good.
The first time I made them, I was pleased, but when I made them again, my only change to the recipe was to double the amount of the pumpkin pie spice, vanilla, and cinnamon to give it more flavor since using a sugar substitute. They were great.
Did not make any changes. I did question the amount of eggs but it came out great the eggs made it spongy , if you will, but I really liked that. Also loved the fact that it took a whole can of pumpkin puree not just a cup like other recipes call for. No waste. Will be making it a few times in the next month…
Excellent substitute for pumpkin pie. When I made it I used 1/2 cup each Swerve granulated and brown so it gave it a very authentic pumpkin pie flavor. I’ve served at room temperature and right from the refrigerator. I’d say cold from the refrigerator tastes the best. I cut into 18 pieces which made calorie count 70 and net carb count 2.3 per serving.
It is delicious if you put it in the refrigerator for a day. I also added a few walnuts on top and I did cut the sugar( I used erythritol) to 3/4 cup.
I LOVE this recipe! (..and Im sorry a photo posted 3 times – app confusion) I did not have vanilla – I used a teaspoon of honey instead! I’m VERY much a fan of these! Bravo! Excited to share and use again!
We really enjoyed this cheesecake. As a diabetic it’s great.