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No-bake pumpkin praline cheesecake



1 Nutola crust


  ¼ cup warm water

  1 tbsp gelatin (ie. Knox)

  2 8oz blocks cream cheese

  1 can organic pumpkin

  ½ cup sweetener (ie. Truvia)

  2 tsp pumpkin pie spice

  2 tsp vanilla extract


  1 cup roasted pecans

  3 tbsp butter

  1 cup allulose

  1 cup heavy cream

  ½ packet gelatin

  ¼ tsp salt

  1 tsp vanilla


  1. Roast pecans for 5-8 min in a 350 oven
  2. For topping: Combine butter, allulose, and cream in a saucepan over medium-high heat. Whisk constantly, and bring to a boil for 2 min.
  3. Remove from heat, while whisking sprinkle gelatin over the mix. Add in salt, vanilla and stir well. Add pecans
  4. Refrigerate topping
  5. For filling: mix water and gelatin well. Set aside
  6. Add all remaining filling ingredients to mixer and mx on medium-high speed until well combined and smooth
  7. Add in gelatin and continue mixing for 1 min
  8. Pour into pie shell and refrigerate for at least 2 hrs.
  9. Top with praline sauce

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