Pumpkin Cheesecake Pie
(Keto Friendly)

Ingredients:

Crust:
1 1/2 cups almond flour
3 tablespoons salted butter, melted
2 tablespoons Allulose (or other Sugar Substitute like stevia or monk fruit)
1/2 teaspoon cinnamon

Pumpkin Cheesecake Filling:
16 ounces cream cheese, softened
1 1/2 cup heavy cream
2/3 cup confectioners Allulose or Powdered Sweetener
1 cup pumpkin puree (unsweetened)
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice

Instructions:
Toss your almond flour, melted butter, Allulose, and cinnamon in a bowl and mix until crumbly.
Pour into a 9 inch greased pie pan, and press it down evenly to make the crust bottom.

In a mixing bowl, blend the sweetener, softened cream cheese, and 3/4 cup heavy cream until it’s smoothed up.
Add in that pumpkin puree, the other 3/4 cup heavy cream , vanilla extract, and pumpkin pie spice, and mix it up.
Pour that pumpkin cheesecake filling into your crust. Spread it out with a spatula. Pop it in the fridge for at least 5-6 hours to let it set. Sprinkle of extra pumpkin pie spice if desired.