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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.  It is quite sweet.

This dessert is perfect for the season.  I used sugarless white chocolate chips, which is possibly not as easy to come by, unless you order online.  In the past in Canada, it was possible to find sugarless white chocolate Ross bars in health food stores and other upscale stores.  I am not sure if they are available in the USA.  The other alternative is to use regular sugarless chocolate chips for a different flavor profile and look.  I think it will still be an awesome pie; just different.

The pie crust does not have to be baked.  Place in the freezer and the butter will set up and make the crust firm.  It will stay firm in the refrigerator later on as well.  The cheesecake part will be firm enough using the white chocolate (or dark chocolate, if you prefer).  I didn't whip the cream first; it's fine making it this way. 

Make sure to use canned pumpkin puree.  I don't know how this would turn out with cooked pumpkin.

This is a recipe that you will want to repeat. It is so good, trust me!  We could not stop eating it!  The spices are just enough without overpowering it and cutting the sweetness of this pie. 

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


Shortbread Crust:

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

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

  Liquid sweetener (add to melted butter)

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

1/tsp almond extract (1 mL)


20 oz regular cream cheese, softened (600 g)

Liquid sweetener (sucralose or stevia) to equal 11/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/tsp cinnamon (2 mL)

1/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, OR almond flour 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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