Pumpkin Cheesecake Torte Pie - S

INGREDIENTS

	CRUST:
1	cup almond flour (or you can use 1/2 cup flax meal and 1/2 cup almond flour)
1/2	c finely chopped nuts (or you can use unsweetened coconut)
1	tsp cinnamon
2	Tbsp xylitol (or Truvia)
3	Tbsp melted coconut oil
	CHEESECAKE LAYER:
8	oz cream cheese (softened at room temperature for easier mixing)
2	eggs
1/4	cup xylitol (or Truvia)
10	drops toffee flavored stevia drops (or you can use caramel or vanilla or just omit)
	PUMPKIN LAYER:
2	cups pumpkin
3	eggs
1/2	cup xylitol or sweetener of choice, like Truvia
1/2	cup cream or half and half (or you can just use unsweetened almond milk)
1/2	tsp salt
1	Tbsp cinnamon
2	tsp pumpkin pie spice
	TOPPING:
1	cup heavy cream
	sweetener to taste

INSTRUCTIONS

1.	CRUST:
2.	Mix and press into bottom only of pie plate. (You have to use a HUGE pie plate for this recipe. If you don’t have one, just make in a 9×9-inch baking dish.)
3.	Bake at 350 degrees for 15 minutes or until golden.
4.	CHEESECAKE LAYER:
5.	Beat well. Pour on top of crust and bake for additional 15 min. (You may have to bake a little longer until the cheesecake set up good. I probably baked it about 20 min.)
6.	PUMPKIN LAYER:
7.	Mix all ingredients in a saucepan and cook until boiling for a few minutes.
8.	Remove from heat and add 1/2 tsp Gluccomanan Powder (OR mix 1 envelope unflavored gelatin with 1/4 cup cold water, let sit to dissolve, and then add to mixture).
9.	Use a whisk to beat it really well. Pour over cheesecake. Cool.
10.	TOPPING:
11.	Dump on top of cooled dessert and serve.