Gluten free/Sugar free
1 cup almond meal
2 Tbsp. coconut flour
pinch of salt
1 tsp. vanilla, sugar free
¼ tsp ginger (optional)
½ tsp. cinnamon (optional)
pinch of cloves (optional)
2 Tbsp. unsweetened coconut flakes
1 Tbsp. pulverized xylitol
3 Tbsp. coconut oil

2 (8 ounce) packages cream cheese, softened
1 cup pumpkin pie filling
¾ cup pulverized xylitol
1 tsp. vanilla (sugar free)
3 eggs, at room temperature

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, xylitol and vanilla with mixer or food processor until well blended.
• Add eggs, 1 at a time, just until blended. Pour into crust.
• Bake 40-50 min. or until center is almost set.
• Refrigerate for at least 4 hours before serving.
• May serve with berries cooked down with a little xylitol and arrowroot powder as a thickener.