Wow, this creamy pie was over-the-top good!  I cannot even begin to say how much I enjoyed this pie.  It was too good perhaps as we managed to finish the pie in 3 days my husband and me.  The filling is going to remind you of a caramel pie.

  Stay tuned for the recipe I used to take care of the leftover pumpkin!  Here it is - Pumpkin Waffles!


Shortbread Crust:

11/2 cups Gluten-Free Bake Mix 2, OR almond flour (375 mL)

1/3 cup powdered sweetener of choice, OR (75 mL)

  coffee sweetener packets

1/2 cup butter, melted (less if using almond flour) (125 mL)

1/4 tsp almond extract (1 mL)


20 oz regular cream cheese, softened (600 g)

Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)

1 cup heavy cream, (250 mL)

  {reserve 1 tbsp (15 mL)}

1 tsp vanilla extract (5 mL)

1 cup canned pumpkin (250 mL)

1/2 tsp cinnamon (2 mL)

1/8 tsp nutmeg (0.5 mL)

1 cup sugar-free white chocolate chips, OR this one< OR (250 mL)

  use Ross Bars - sugar-free white chocolate to equal 6 oz (180 g)


Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2 and powdered sweetener, OR coffee sweetener.   Stir in butter and almond extract.  Press into 8 or 9-inch (20 or 23 cm) spring-form pan.  Place in freezer while making the filling.

Filling:  In bowl with mixer or food processor, combine cream cheese, liquid sweetener, heavy cream and vanilla extract; process.  Divide cream cheese mixture in half by weight.  Add pumpkin, cinnamon and nutmeg to the one half; process.  Add melted white chocolate chips to the other half; process.  Pour white chocolate mixture over top of the chilled crust.  Place in freezer 20 minutes and then pour pumpkin mixture over top and spread evenly.  Cover top of pan with a dinner plate and refrigerate overnight before serving.

Yield:  12 servings

1 serving

421.0 calories

8.2 g protein

36.9 g fat

0.4 g fiber

7.1 g net carbs 

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