Yes, I know, it's not Thanksgiving anymore. :-) I was tardy in putting this recipe up on my blog. Squirrel it away for another day.

A sweetened whipped topping will probably be the “icing on the cake” so to speak. I sprinkled grated chocolate over the top.

1 ½ cups ground almonds or
Almond flour
¼ cup vanilla whey protein
2 tbsp vital wheat gluten, OR oat flour
4 Splenda packets
1/3 to ½ cup butter, melted
Pumpkin Spice Cheesecake Batter:
2 pkgs (16 oz) Philadelphia cream cheese, softened
1 egg
½ cup sour cream
½ cup canned pumpkin
½ cup SPLENDA® Granular
½ cup powdered erythritol
4 Splenda packets
2 tbsp DaVinci Sugar Free Gingerbread syrup
2 tbsp unsalted butter, softened
2 tbsp vital wheat gluten, OR oat flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp vanilla extract
½ tsp nutmeg
½ tsp pumpkin spice
½ oz grated unsweetened baker’s chocolate (optional)

Crust: In medium bowl combine almond flour, vanilla whey protein, vital wheat gluten or oat flour, Splenda and butter. Press into a 9-inch pie dish. Bake in 350°C oven 10 minutes.

Cheesecake Batter: In food processor with sharp blade, process cream cheese. Add egg, sour cream, pumpkin, SPLENDA® Granular, Splenda (from packets), DaVinci Gingerbread syrup, butter, vital wheat gluten (or oat flour), cinnamon, ginger, vanilla extract, nutmeg, and pumpkin spice. Process until well combined. Spread batter over crust. Bake in 350°C oven 25 to 35 minutes, or until set. When cool, sprinkle with grated chocolate, if desired.

Yield: 12 servings, 1 serving:
306.8 calories; 10.6 g protein; 26.8 g fat; 6.0 g carbs