Ingredients:

  • 1.5 cups (150g) superfine almond flour
  • 3 tbsp (42g) melted unsalted butter
  • 2 tbsp (25g) granulated erythritol
  • 0.5 tsp (2g) ground cinnamon
  • 1 pinch (1g) salt
  • 24 oz (680g) full-fat cream cheese
  • 0.75 cup (150g) granulated erythritol
  • 0.5 cup (125g) canned pumpkin puree
  • 3 large eggs
  • 0.5 cup (120ml) heavy whipping cream
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) pumpkin pie spice

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, stir together the almond flour, melted butter, sweetener, cinnamon, and salt until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup.
  4. Bake the crust for 8–10 minutes until the edges are lightly golden. Remove from the oven and let it cool.
  5. In a large bowl, beat the softened cream cheese and sweetener on medium speed until completely smooth and fluffy (about 3 minutes).
  6. Mix in the pumpkin puree, vanilla extract, and pumpkin pie spice. Blend until the color is uniform.
  7. Stir in the heavy whipping cream.
  8. Add eggs one at a time, mixing on low speed just until incorporated.