1¾ cups almond flour
½ tsp cinnamon
1½ Tbsp powdered monk fruit sweetener
1 stick (½ cup) butter, melted
Filling
⅓ cup powdered monk fruit sweetener
16 oz cream cheese, softened
½ tsp vanilla extract
⅔ cup pumpkin purée, room temperature
2 large eggs, room temperature
Pumpkin pie spice, to taste
Instructions
- Make the Crust
Preheat your oven to 350°F.
In a bowl, mix together the almond flour, cinnamon, and powdered monk fruit sweetener.
Pour in the melted butter and stir until the mixture resembles wet sand.
Press firmly and evenly into the bottom of a pie dish.
Bake for 8–10 minutes, or until lightly golden.
Set aside to cool while preparing the filling.
- Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth.
Add the powdered monk fruit sweetener and vanilla; mix until fully combined.
Blend in the pumpkin purée.
Add the eggs one at a time, mixing on low to avoid incorporating too much air.
Add pumpkin pie spice to your taste preference and mix gently.
- Assemble & Bake
Pour the filling into the cooled crust.
Bake at 350°F for 30–40 minutes, or until the center is mostly set but still slightly jiggly.
Cool completely, then refrigerate for several hours or overnight for best texture.