Skinny Pumpkin Cheesecake: Simple Ingredient Swap

 Humility is not thinking less of yourself, it’s thinking of yourself less”.

 ~C. S. Lewis

Thanksgiving! Everyone’s favorite time of year…

my husband and I will be with my side of the family for Thanksgiving…


Lots of people… catching up… lots of memories…

… and of course the center piece of all of this goodness is the food.

As you know, I advocate eating healthy desserts – even at Thanksgiving.

Don’t roll your eyes cuz the truth is that the technology of healthy baking is here just in time to help us stay skinny even throughout the holiday season.

I mean, if you love, love chocolate like I do, here’s an example of how healthy dessert technology has exploded!

… check out this really cool gal who spends her time just giving us tons of healthy ways to make chocolate desserts…

Chocolate Covered Katie for healthy cookies and other healthy desserts

You don’t’ have to feel guilty about having dessert. Instead, learn smart ways to make it delicious, healthy, and never gain weight, even at Thanksgiving.

Expert Gourmet Chef Kelly Herring:

Good news! “Healthy desserts are not out of bounds” says Kelly Herring

the healing Gourmet

I always say that in order to achieve “true health” the first step is “food first”.
My friend Kelly Herring, a brilliant chef, agrees. This is why Kelly spends time doing the scientific research for us… Her nutrition and cooking discoveries will help you in so many ways.

Pumpkin Cheesecake:

Courtesy from my awesome friend

The Healing Gourmet, Kelly Herring


  • 1/2 cup walnutscheesecake
  • 1/2 cup almonds
  • 4-5 dates
  • dash of (natural) sea salt

What to do

Grind all ingredients in a food processor until crumbly and sticky.

Press in the bottom and sides of a pie pan. (or line pan with parchment paper)


  • 2 cups pumpkin puree
  • 1 cup greek yogurt (full fat)
  • 1/4 to 1/2 cup honey, (choose organic unprocessed wild honey only)
  • Or you can use liquid Steviea a safe all-natural herbil sugar substitute…
  • 1 T lemon juice
  • 1 T cinnamon
  • 1/4 tsp sea salt

What to do now:

Mix ingredients together in a food processor (or blender) and pour into crust.

Bake at 350 for 50 to 55 minutes until no longer jiggly.

Cool and enjoy.

That’s it!  Super EASY, ultra healthy, and incredibly delicious!  Yumm!

Did you like this delicious dessert idea? Share it now with your Facebook friends.


Tell me what dessert you’re having for Thanksgiving?

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2 comments on “Skinny Pumpkin Cheesecake: Simple Ingredient Swap

  1. Toni on said:

    How does the crust come out in this recipe?

    • By Kathy on said:

      Toni, with this crust you avoid the gluten in, and the dangers of baking oils at high temps. This crust comes out nice and crunchy. Try it, it’s amazing.

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