It’s October and that’s the signal for all things that are great in the Fall. Cooler weather (although September was downright cold last week), multi-colored leaves, the garden finishing the last bits of vegetables it can muster. I have a ton of cherry tomatoes that are making a bid to get fully grown and possibly pink before they have to be picked as well as several crook neck squash and a Japanese eggplant that is trying to mature. Silly plant also has another bloom on it. I think my late summer planting of turnips and kohlrabi will never see fruition. The last of the Farmer’s Markets in town was this past weekend, but the grocery stores have a lovely selection of fruits and vegetables.
I love Fall. It’s actually my favorite time of the year, although I also like early Spring quite a lot. But the light in Fall is so unique and looks so warming and beautiful on the plants and trees, whichever ones still have leaves after the winds this past Sunday and Monday. Most days are that perfect temperature — not too hot and not too cold. Fall is also the season of the pumpkin, which is one of my favorites. There are so many ways to use pumpkin. My Pumpkin Chile recipe is already on here and it is delicious. I also have a couple of pumpkin cheesecake items up, my regular Baked Pumpkin Cheesecake and Pumpkin Cheesecake Bars.
This recipe is a little different in that it is one of the No-Bake pies that is made with unflavored gelatin. I admit I got the base idea off a Knox Gelatin box, but then it branched out from a regular cheesecake to a pumpkin cheesecake. And the best part of this recipe is that it can be eaten while you are just starting your new lifestyle! It’s an induction recipe with nothing that will interfere in your Phase I of Atkins or any other program you might be trying. It’s low carb, gluten free and really good!
No Bake Pumpkin Cheesecake
1 envelope unflavored Gelatin
1/2 cup Sugar Substitute
8 oz Cream Cheese
1 cup Pumpkin, canned
1/2 cup Almond Milk, Unsweetened Vanilla
1 teaspoon Pumpkin Pie spice
1 teaspoon Cinnamon, ground
1/2 teaspoon Cloves, ground
1 teaspoon Vanilla Extract
Mix sugar substitute and gelatin in a small bowl. Add one cup of boiling water and stir until the gelatin is completely dissolved, about 5 minutes.
In a large bowl, placed the softened cream cheese and break it into smaller pieces, then mix with an egg beater on low speed. Add milk, pumpkin, vanilla and spices to the cream cheese and mix well. Add the gelatin mixture and continue to mix well on low.
Spray a pie pan with cooking spray and pour the pie mixture into it. Cover with plastic wrap, pulling it tight to keep it off the top of the pie.
Refrigerate for three to four hours to allow the pie to completely set. Cut into 8 or 12 slices (depending on how large a slice you want) and serve with a dollop of whipped cream on top.
If you are not on phase 1 of Atkins or can have nuts on your plan, top each slice off with a teaspoon of optional ground almonds.
Nutrition Info:
1/8 of pie: Calories: 115.8 Fat: 10.1 g Net Carbs: 3 g Protein 2.5 g
1/12 of pie: Calories:77.2 Fat: 6.7 g Net Carbs: 2 g Protein 1.7 g
POSTED BY RENE AVERETT AT 10/1/2013 5:14 PM