Nutrients per serving

  • Calories  282
  • Protein  5 g
  • Carbohydrates  18 g
  • Fat  21 g
  • Cholesterol  92 mg
  • Sodium  244 mg
  • Potassium  130 mg
  • Phosphorus  80 mg
  • Calcium  57 mg
  • Fiber  0.6 g

Renal and renal diabetic food choices

  • 1/2 milk
  • 1/2 starch
  • 3 fat
  • 1/2 high calorie

Carbohydrate choices

1

Helpful hints

  • Substitute one 9" prepared graham cracker pie crust instead of the spring form pan and homemade graham cracker crust.
  •  To reduce fat and cholesterol content substitute 1/2 cup low cholesterol egg product for 2 whole eggs.
  • Be sure to use canned pumpkin, not pumpkin pie mix.
  • Portions are small due to calorie, fat and sodium content.
  • Top each piece of pie with whipped topping before serving if desired.

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What's everyone saying?

7 Comments | Average User Rating:
Pumpkin Layer Cheesecake
5

I made this for Thanksgiving last year and ended up having to make it for Christmas too because everyone was so excited about it. I am an inexperienced cook/ baker and I was not confident that anything I touched would be well-received. I was wrong. This recipe is fantastic and I will be making it again for the holidays because it puts a big smile on many people's faces.

Nov. 16, 2017, 1:52 PM
Pumpkin Layer Cheesecake
Kayte says:
1

So surprised to see margarine and splenda, which I consider chemical poisons in this recipe. It makes me question the recipe developer. Dietitian comment: You can substitute with sugar and butter if desired.

Oct. 28, 2015, 6:32 AM
Pumpkin Layer Cheesecake
290debra says:
3

Can you substitute a yam for the pumpkin? Dietitian comment: Only if you aren't restricting potassium. One half cup cooked yams has 455 mg potassium compared to 250 mg in the canned pumpkin. You could double boil the yam to remove some potassium. Another alternative that's lowest in potassium is low salt canned or cooked carrots.

Jan. 11, 2015, 11:50 AM
Pumpkin Layer Cheesecake
tbiesanz says:
5

What is the conversion to regular sugar? Dietitian comment: Replace 1/4 cup Splenda® No Calorie Sweetener, granulated with 1/4 cup granulated sugar.

Dec. 04, 2014, 1:08 AM
Pumpkin Layer Cheesecake
Stanwat says:
5

Can you use 1/3 low fat cream cheese in this recipe? Sounds like an excellent recipe. I will increase the pumpkin spice and add some cinnamon and nutmeg to taste. Dietitian comment: In general lower fat cream cheese is higher in sodium than regular. The substitution should not chage the quality of the cheesecake.

Nov. 21, 2012, 5:07 AM
Pumpkin Layer Cheesecake
judy g. says:
5

I made the pumpkin cheesecake for Thanksgiving and it was a real hit. I opted for low fat items since my husband is dieting and it didn't make it too soft or off-tasting. Next time I will try using eggbeaters rather than eggs for cholesterol cutting. I will also make my own crust with allowed ingredients. I didn't use any suger(all Splenda) and it worked fine. My husband is pre-diebetic so the less sugar the better. We are not cheesecake eaters but we really liked this!

Jan. 06, 2011, 6:16 PM
Pumpkin Layer Cheesecake
gladiola31 says:
5

I made the cheesecake pie and it is excellent

Dec. 20, 2010, 6:30 PM

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