INGREDIENTS

Crust:

• 1 3/4 cups almond flour

• 1/2 teaspoon cinnamon

• 1 tsp vanilla extract

• 1 1/2 tablespoons brown sugar

• 1 stick butter melted

Filling:

• 3 packages of cream cheese (8oz each)

• 1 cup heavy whipping cream

• 1 cup powdered sugar

• 1 ½ cups pumpkin puree

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla

• whipped cream, to serve

INSTRUCTIONS

For the crust:

Mix together almond flour, cinnamon, vanilla and brown sugar in a springform pan or pie pan. Stir in melted butter.  Press mixture down into pie pan with hands. Bake at 350 for 10 minutes.

For the filling:

1. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.

2. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.

3. Pour the cream cheese mixture into the pan, cover with plastic wrap, and refrigerate for 6-8 hours.

4. Top with whipped cream, slice, and serve!