Ingredients:

  • 1.5 cups almond flour (144g)
  • 0.5 cup pecans, finely crushed (60g)
  • 3 tbsp granulated monk fruit sweetener (36g)
  • 0.25 cup butter, melted (56g)
  • 0.5 tsp pumpkin pie spice
  • 1 pinch salt
  • 16 oz full-fat cream cheese, softened (450g)
  • 1 cup pumpkin puree (245g)
  • 0.75 cup powdered monk fruit sweetener (120g)
  • 1 cup heavy whipping cream, chilled (240ml)
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 0.5 tsp cinnamon

Instructions:

  1. In a food processor, pulse the pecans and almond flour until a coarse sand texture forms. Stir in the granulated sweetener, 0.5 tsp spice, and melted butter. Press firmly into the bottom of a 9-inch springform pan and place in the freezer to set.
  2. Blot the pumpkin puree by spreading it on paper towels and pressing to remove excess moisture. In a large bowl, beat the softened cream cheese and powdered sweetener for 3 minutes until light and fluffy. Incorporate the blotted pumpkin, vanilla, and remaining spices, beating until the color is uniform.
  3. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture using a figure-eight motion with a spatula to preserve aeration.
  4. Pour the pumpkin filling over the prepared crust. Smooth the top and refrigerate for at least 6 hours or overnight until completely set.