{"id":22428,"date":"2025-10-31T05:01:00","date_gmt":"2025-10-31T11:01:00","guid":{"rendered":"https:\/\/kalynskitchen.com\/recipe-for-low-sugar-spiced-pumpkin\/"},"modified":"2025-10-31T05:01:24","modified_gmt":"2025-10-31T11:01:24","slug":"recipe-for-low-sugar-spiced-pumpkin","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/recipe-for-low-sugar-spiced-pumpkin\/","title":{"rendered":"Mini Pumpkin Cheesecakes"},"content":{"rendered":"

Low-Carb Mini Pumpkin Cheesecakes are made with Golden Monkfruit Sweetener for a delicious sugar-free dessert with built-in portion control! And these are so tasty for a low-carb dessert that has pumpkin!<\/i><\/p>\n

PIN Mini Pumpkin Cheesecakes to try them later!<\/a><\/p>\n

\"Mini<\/p>\n

Mini Pumpkin Cheesecakes<\/strong> are a treat that’s perfect when you want a low-carb dessert with built in portion control. And it’s Halloween weekend, so for all the pumpkin fans I’m reminding you about this recipe for Friday Favorites<\/a> today!<\/p>\n

These mini-cheesecakes are made with Golden Monkfruit Sweetener<\/a> (affiliate link) which helps give that brown sugar flavor, and when we updated the photos everyone agreed that these were so tasty! And for the updated version we tried it without the optional tablespoon of flour, and it worked perfectly for a version that’s even lower in carbs and gluten-free!<\/p>\n

We did think that eliminating the flour made the mini-cheesecakes sink down just slightly more in the center. But we just filled that up with whipped cream and didn’t care a bit! Hope you enjoy trying these fun Mini Pumpkin Cheesecakes if you’re really craving a treat with pumpkin!<\/p>\n

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What ingredients do you need for this recipe?<\/h2>\n

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n

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  • cream cheese<\/li>\n
  • Golden Monkfruit Sweetener<\/a> (affiliate link), or other sweetener of your choice<\/li>\n
  • eggs<\/li>\n
  • canned Pumpkin Puree<\/a> (affiliate link)<\/li>\n
  • sour cream<\/li>\n
  • White Whole Wheat Flour<\/a> (affiliate link) or white flour (Optional!)<\/li>\n
  • Vanilla<\/a> (affiliate link)<\/li>\n
  • Ground Cinnamon<\/a> (affiliate link)<\/li>\n
  • ground ginger<\/a> (affiliate link)<\/li>\n
  • pumpkin spice mix<\/a> (affiliate link) (contains cinnamon, allspice, nutmeg, ginger, mace, and cloves)<\/li>\n
  • pinch of salt<\/li>\n
  • whipped cream for serving, if desired<\/li>\n<\/ul>\n

    What sweetener did I use for the mini pumpkin cheesecakes?<\/h2>\n

    I’m a huge fan of Lakanto Monkfruit Zero Calorie Sweetener<\/a>, and I used the Golden Monkfruit Sweetener for a sugar-free option to add a brown sugar flavor to the mini cheesecakes. This would also be great with Classic Monkfruit Sweetener if that’s what you have.<\/p>\n

    How low in carbs are the Mini Pumpkin Cheesecakes?<\/h2>\n

    These delicious little pumpkin cheesecakes have only about 4 net carbs each!<\/p>\n

    \"recipe<\/p>\n

    How to make Mini Pumpkin Cheesecakes:<\/h2>\n

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE<\/strong> link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

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    1. You’ll need to have some foil baking cups<\/a> (affiliate link) to make these mini-cheesecakes.<\/li>\n
    2. Start by turning on the oven to 350F\/180C and spraying the foil cups well with non-stick spray.<\/li>\n
    3. Be sure the cream cheese has softened on the countertop when you start the recipe.<\/li>\n
    4. Use a mini-mixer to beat together softened cream cheese and Golden Monkfruit Sweetener<\/a> (affiliate link) or sweetener of your choice.<\/li>\n
    5. Then beat in eggs, one at a time, using a relatively low speed.<\/li>\n
    6. Next, add the canned pumpkin puree, sour cream, flour (if using), vanilla, cinnamon, ginger, and pumpkin pie spice, and pinch of salt and mix until combined.<\/li>\n
    7. Fill the foil baking cups about 2\/3 full. (I used a 1\/4 cup measuring cup and divided the batter between the 12 cups, putting slightly over 1\/4 cup in each.)<\/li>\n
    8. Bake 40-45 minutes, or until cheesecakes look set and feels firm on the top.<\/li>\n
    9. The cheesecakes will puff up a little and then sink down slightly when cooled, like the ones in this photo.<\/li>\n
    10. Let cool and then chill at least 4 hours or overnight before serving.<\/li>\n
    11. Serve the low-carb mini  pumpkin cheesecakes with a dollop of whipped cream, and enjoy! (Choose the lowest-sugar brand of whipped cream you can find, but if you’re making these for a holiday meal I would definitely add the whipped cream which makes this taste like pumpkin pie.)<\/li>\n<\/ol>\n

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      Want more treats with Pumpkin?<\/h2>\n

      Check out My Favorite Pumpkin Recipes<\/a> to see my sweet and savory pumpkin recipes, and some of them are also sugar-free.<\/p>\n