Pumpkin cheesecake torte pie (THM-S)

By Kathy C.

Ingredients

• Crust:
• 1 cup almond flour (or 1/2c flax meal and 1/2 almond flour)
• 1/2 c finely chopped nuts (or unsweetened coconut)
• 1 tsp cinnamon
• 2 Tbsp xylitol
• 3 Tbsp melted coconut oil
• Cheesecake layer
• 8 oz cream cheese
• 2 eggs
• 1/4 c xylitol plus 10 drops toffee flavored stevia drops
• Pumpkin layer
• 2 cups pumpkin
• 3 eggs
• 1/2 c xylitol or sweetener of choice
• 1/2 c cream or half and half
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 2 tsp pumpkin pie spice
• Topping
• 1 cup heavy cream
• Sweeten to taste

Details

Servings 8

Preparation

Step 1

1. Mix crust ingredients and press into pie plate. Bake at 350 for 15 min or until golden.
2. Beat Cheesecake ingredients WELL. Pour on top of crust and bake for 15 min.
3. Mix Pumpkin later ingredients in pan. Cook until boiling for a few minutes. Add 1/2 tsp gluccomanan powder. Use a whisk to beat it real good. Pour over cheesecake. Cool.
4. Whip cream, sweeten to taste. Dump on and cut yourself a nice slice;)