Description
A perfect Fall Dessert that will help you keep your trim!!
Ingredients
Scale
- One Coconut Flour Crust (link to recipe is above in blog) but keep the honey out and 2 tbsp. of THM Gentle Sweet or your favorite sweetener and add 1 tbsp. extra of coconut flour.
- THM Caramel Sauce Recipe (link to recipe is above in blog) I doubled the recipe and added about 1/2 cup of chopped pecans.
- Pumpkin Cheese Cake
- 2– 8 oz packages of cream cheese
- 1/2 cup of pumpkin
- 1/2 cup of THM Gentle Sweet (you can use 1/2 cup of Truvia or Pyure Stevia or 1 cup of xylitol or Swerve or 1/4 cup of THM Sweet Blend)
- 4 eggs
- 2 tsps. of pumpkin pie spice
- 2 tsps. of vanilla
- a pinch of salt
Instructions
- Make and bake the pie crust in a well greased pie pan.
- Make the pumpkin cheese cake filling.
- Add all the pumpkin cheese cake ingredients and mix well until smooth.
- Pour into the pie shell.
- Bake at 325 degrees for 55 minutes.
- Take out and allow to cool.
- Make the THM Caramel Sauce and add the pecans.
- Pour over the Pumpkin Cheese Cake Pie and place into a fridge to cool for at least an hour.
- ENJOY!
Nutrition
- Serving Size: 8