Are you following a carnivore diet but missing the taste of pumpkin pie? Well, you’re in luck. This carnivore pumpkin spice pie recipe might be just what you’re looking for.
It’s a simple dish that brings together the creamy texture of a cheesecake with the warm, spicy flavors of fall.
You only need a handful of ingredients, and the steps are straightforward. The end result is a dessert that tastes surprisingly similar to a traditional pumpkin pie, but it fits perfectly into a carnivore diet.
This pie is not just tasty, it’s also filling and nutritious. It’s high in protein , which makes it a satisfying treat.
Whether you’re looking for a holiday dessert or just want to try something new, this pie is worth a try. Let’s get started and see how simple it is to make this delicious, diet-friendly dessert.
👍 Why You’ll Love This Recipe
Easy To Make: This carnivore pumpkin spice pie is really simple to put together. You don’t need any special cooking skills to make it. All you have to do is mix the ingredients and bake.
Tastes Like Fall: This pie has all the warm, spicy flavors that people love about fall. The pumpkin pie spice gives it that classic autumn taste.
Satisfies Sweet Cravings: If you’re on a carnivore diet and missing sweets, this recipe can help.
It has a naturally sweet taste from the cream cheese and vanilla. It might just be the thing you need to satisfy your sweet tooth without using any sugar.
✨ Recipe Ingredients
- 8 oz Cream Cheese
- 8 Eggs
- 8 tablespoons Butter (unsalted)
- 3 teaspoons Pumpkin Pie Spice (use this one – amazon link)
- 1 teaspoon Pure Vanilla Extract
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👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 325°F.
Step 2
Mix the cream cheese, eggs, and butter in a mixer.
Step 3
Add the pumpkin pie spice and vanilla, then mix again.
Step 4
Pour the mixture into an 8×8 or 9×9 inch baking pan.
Step 5
Cover the pan with aluminum foil and bake for 25-30 minutes. Then remove the foil and bake for an additional 10 minutes or until a knife inserted into the center comes out clean.
💡Tips
1. Room Temperature Ingredients
Let your cream cheese, eggs, and butter sit on the counter for about an hour before starting.
This might seem like a small detail, but it’s really important for getting that smooth, creamy texture.
When these ingredients are cold, they don’t mix well together and you’ll end up with little lumps in your pie. Cold cream cheese especially tends to stay chunky, no matter how long you mix it.
If you’re in a hurry, cut the cream cheese and butter into smaller pieces to help them warm up faster.
Just don’t try to speed up the process in the microwave – this can partially cook the ingredients and ruin the texture.
2. The Foil Cover is Important
When the recipe says to cover with foil, make sure it’s sealed well around the edges of the pan, but don’t press the foil down onto the mixture. You want to create a tent over the pie.
This traps the steam and helps the pie cook evenly without the top getting too brown. If the foil touches the mixture, it’ll stick and pull off the top layer when you remove it.
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FAQ
Can I use low fat cream cheese?
You’ll want to stick with full fat cream cheese. Low fat versions contain additives and fillers that aren’t carnivore friendly.
Plus, the fat content in regular cream cheese is important for the texture and richness of the pie.
Full fat cream cheese helps create that smooth, creamy texture that makes this recipe work so well.
Why did my pie sink in the middle?
A slight sinking in the middle is normal as the pie cools. However, if it sinks a lot, it might mean the oven door was opened too many times during baking, or the oven temperature wasn’t consistent.
Carnivore Pumpkin Spice Pie
Print RecipeIngredients
- 8 oz Cream Cheese
- 8 Eggs
- 8 tablespoons Butter unsalted
- 3 teaspoons Pumpkin Pie Spice (use this one – amazon link)
- 1 teaspoon Pure Vanilla Extract
Instructions
- Preheat the oven to 325°F.
- Mix the cream cheese, eggs, and butter in a mixer.
- Add the pumpkin pie spice and vanilla, then mix again.
- Pour the mixture into an 8×8 or 9×9 inch baking pan.
- Cover the pan with aluminum foil and bake for 25-30 minutes. Then remove the foil and bake for an additional 10 minutes or until a knife inserted into the center comes out clean.