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Recipes - Pumpkin cheesecake wcoconut flour (hcg p2)

Recipe Name

Pumpkin cheesecake w/coconut flour (hcg p2)

Submitted by

lprivett

Recipe Description

yummy

Quantity	5	Quantity Unit	remekins	Servings
Prep Time (minutes)	30	Cook Time (minutes)	40	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



1/3	cup	coconut flour
1	large	eggs
2 1/2	tablespoons	coconut oil, extra virgin, melted
1/4	cup	Xylitol, Ideal No Calorie Sweetener
3/4	teaspoon	Pumpkin Pie Spice
3/4	teaspoon	Pumpkin Pie Spice
1	cup	pumpkin (canned)
1/4	cup, small curd (not packed)	cottage cheese
1/8	cup (8 fl oz)	Yogurt, plain, low fat
1 1/2	teaspoons	Pumpkin Pie Spice
1/2	cup	Xylitol, Ideal No Calorie Sweetener
1	large	eggs
1/4	cup	coconut milk, So Delicious, unsweetened

Steps

Sequence	Step

1	Combine first 5 ingredients to make crust. Mix all ingredients well (I used a spoon at first to get it combined, then used my hands to press and then crumble it to make sure it was all mixed in), then press into a pie dish or spring-release pan. I pressed it in with a measuring cup to make it even. Bake at 450 for 7 minutes before filling.
2	Combine remaining ingredients. and blend until smooth. Pour into prepared pie shell. Bake 10 minutes, then reduce oven temperature to 350 degrees and continue baking for 40 more minutes, or until filling is set. Let cool and then refrigerate until ready to serve. I used ramekins and made 5 individual pies instead of one. This recipe is for a 1/2 pie only. FYI.

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