With autumn quickly approaching, it is time to be bombarded with pumpkin everything. This is the first of many pumpkin based recipes to come, so get ready!

Ingredients

Crust

• 2.5 cups of Almond flour
• 1-1.25 cups Erythritol (I use Swerve) (could also substitute for honey but measurements may vary)
• 1Tsp Baking powder
• 1 Egg, large
• 3/4 cup Pecans, chopped (optional)
• 1/2 Tsp Salt
• 1 cup of Ghee (dairy-free option) or butter
• 2Tsp Cinnamon, ground

Cheesecake layer

• 1 cup Almond Cream Cheese (Dairy-free option, I used this recipe) or Regular cream cheese
• 1/4 cup Erythritol
• 2 Tbsp Almond flour
• 2 Eggs, large
• 1Tsp Vanilla extract
• 1/4 Tsp Salt

Pumpkin Spice layer

• 2 cups homemade Pumpkin puree*
• 1/4 cup Erythritol
• 2 Eggs, large
• 1 Tsp Vanilla extract
• 1/2 Tsp Salt
• 1 Tsp Nutmeg, ground (or to taste)
• 3 Tsp Cinnamon, ground (or to taste)
• 1 Tsp Cloves, ground (or to taste)
• 1 Tsp Ginger, ground (or to taste)
• 1 Tsp All spice, ground (or to taste)

In a large bowl and using a hand mixer, mix together all ingredients for the crust. It should have a crumbly texture. In a parchment paper lined 9in by 13in pan, pour half of the crust mixture. Press it down so it covers the bottom of the whole pan. Next, mix together all ingredients for the cheesecake layer using a hand mixer. Pour over crust layer. Mix together all ingredients for the pumpkin layer and pour over cheesecake layer (try not to mix the two). Crumble the remaining crust mixture over the pumpkin mixture. Bake at 350F for 40-45 minutes (times may vary depending on your oven). Once out of the oven, let cool for at least an hour. Serve cool and top with coconut whipped cream if you desire.

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Bon appétit my friends!

Serves 30.

*How to make homemade pumpkin puree: Bake de-seeded slices of pumpkin for 35-60min (depending on size of your pumpkin) at 350F or until soft. Scoop out pumpkin flesh and blend.

Nutritional info (1 serving, without pecans): 173 cals, 16.3g fat, 3.2g carbs ( 0.7g fiber and 0.9g sugar), 4g protein –> Net Carbs per seving = 2.5g