View Larger Image Pumpkin Spice Caramel Keto Chow Cheesecakes Print Recipe Pumpkin Spice Caramel Cheesecakes Pumpkin Spice Caramel Keto Chow goodness in a quick, simple cheesecake that you can eat for breakfast. Prep Time 5 minutes Cook Time 15-20 minutes Servings mini-pies Ingredients 1 scoop Pumpkin Spice Caramel Keto Chow1 cup cold water4 ounces cream cheese softened1/2 cup sour cream1/4 cup pumpkin puree2 large Eggs1 teaspoon vanilla extract1/2 teaspoon ground cinnamon Prep Time 5 minutes Cook Time 15-20 minutes Servings mini-pies Ingredients 1 scoop Pumpkin Spice Caramel Keto Chow1 cup cold water4 ounces cream cheese softened1/2 cup sour cream1/4 cup pumpkin puree2 large Eggs1 teaspoon vanilla extract1/2 teaspoon ground cinnamon Instructions Preheat the oven to 325 degrees Prepare three 4-inch pie pans by buttering them well. In a blender combine the keto chow and water and blend. Then add the rest of the ingredients and blend until fully combined and completely smooth. Pour the mixture into the prepared pie pans and place the pans on a cookie sheet. Bake at 325 Degrees for 15-20 minutes. Until the tops are set but the pies are still slightly soft in the center. Recipe Notes Note: If you don’t have small pie pans you can use one 9-inch pie pan. Bake the pie for 25-30 minutes. Share this Recipe Share this:PrintFacebookTwitterPinterestReddit Related By Taffiny Elrod|2018-11-09T14:45:03+00:00November 6th, 2018|Categories: Keto Chow, Recipes|Tags: cheesecake, pumpkin spice, recipe|0 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedInRedditGoogle+TumblrPinterestVkEmail About the Author: Taffiny Elrod Taffiny Elrod is a chef and cooking instructor who specializes in food for health and traditional culinary techniques. She owns and operates a restaurant with her husband in New York's Hudson Valley. Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment. Notify me of new posts by email.