Keto Pumpkin Cheesecake Pie

Ingredients for the CRUST:

• 1/4 cup butter, softened

• 1-1/2 cup almond flour

• 2 Tbsp. powdered erythritol

• 1 tsp. vanilla

• 1 tsp. cinnamon

Ingredients for the PUMPKIN LAYER:

• 1/2 cup butter

• 1/2 cup brown Swerve

• 1 egg, room temperature

• 3/4 cup pumpkin puree

• 1 tsp. vanilla

• 3 tsp. pumpkin pie spice

• 1/2 cup almond flour

• 3 Tbsp. coconut flour

• 1 tsp. baking powder

• 1 tsp. sea salt

Ingredients for the CHEESECAKE LAYER:

• 8 oz. softened cream cheese

• 1 egg, room temperature

• 2 Tbsp. powdered erythritol

• 1 tsp. vanilla

1. Preheat the oven to 350.

2. Combine all the crust ingredients.

3. Press dough into a pie baking dish (or a 9x9 pan for bars), sprayed with non-stick spray.

4. Bake for 10 minutes, let cool.

5. Brown the butter for the pumpkin layer. Whisk in the brown sweetener while it's still hot to help it dissolve. Set aside to cool.

6. While the browned butter is cooling, beat all of the cheesecake layer ingredients together in a separate bowl.

7. Once the browned butter mixture is cooled, add remaining ingredients for the pumpkin layer and beat well.

8. Spread the pumpkin mixture on top of the crust.

9. Pour the cheesecake mixture on top of that. Swirl with a knife, if desired.

10. Bake for 50 minutes, or until set.

11. Let cool completely before cutting. This will set even better in the fridge.