"I reworked this recipe to make a Sugar-Free Pumpkin Cheesecake Pie that can be baked in a springform pan, and we loved the new version...."
INGREDIENTS
•
two 8 oz. packages cream cheese (see notes)
•
1 C Golden Monkfruit Sweetener
•
1 T vanilla
•
1/4 cup almond flour
•
4 eggs
•
1 cup canned pumpkin puree (see notes)
•
1/2 cup sour cream (see notes)
•
1 tsp. Cinnamon
•
1/2 tsp. pumpkin spice mix