Pumpkin Delight (Low Carb)
Servings: 9
Ingredients
Ingredients for Bottom Layer
- 1/4 cup pecan meal
- 6 tbsp almond flour
- 6 tbsp baking blend
- 4 tsp pyure
- 3 tbsp butter, melted
Ingredients for Second Layer
- 5 oz cream cheese
- 4 tsp pyure
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 3/4 cup canned pumpkin
- 2 tsp unflavored gelatin
- 4 tsp cold water
Ingredients for the Top Layer
- 3/4 cup heavy cream
- 1/4 tsp vanilla extract
- 1 1/2 tsp pyure
- 2 tbsp canned pumpkin
- chopped pecans, optional
Instructions
- Instructions for Bottom Layer
- Line an 8×8 inch pan with parchment paper. Pre heat oven to 350.
- Add all ingredients to a bowl of a food processor and blend until all ingredients come together. Press the crumb into the pan.
- Bake for 15-17 minutes or until the crust is golden in color. Allow the crust to fully cool before moving to the next layer.
Instructions for Second Layer
- Add water to a small bowl and sprinkle gelatin over the water. Allow it to sit for 5 minutes.
- In a bowl of a stand mixer beat the cream cheese, pyure, vanilla and cinnamon until smooth.
- Microwave the gelatin for 5-8 seconds (just until it turns liquid). To the cream cheese add pumpkin and slowly add the gelatin. Mix on high until fully combined. Spread over the cooled crust.
- Refrigerate while working on the next layer.
Instructions for Top Layer
- Add heavy cream, vanilla extract and pyure to a bowl of a stand mixer and whipped until stiff peaks form. Add pumpkin and mix on low until the pumpkin is well mixed in. Spread over the second layer and chill in the refrigerator, best over night. You can enjoy it as is or top it with chopped pecans.