1/4 cup butter, cubed (Earth Balance for Dairy-Free)
1 egg yolk (yolk only)
3 tablespoon coconut milk (full fat, or cream if preferred).
1.5 teaspoons vanilla extract
2.5 eight ounce packages of cream cheese (That’s 2 and a half packages) (Kite Hill for dairy-free)
1/4 cup full fat coconut milk (or cream if preferred)
1 tbsp melted butter
1 tablespoon vanilla extract
1/2 cup + 2 tbsp canned pumpkin
2/3 cup Swerve Confectioner Sugar Replacement
1 tablespoon pumpkin pie spice
1.5 teaspoons gelatin
1 pintheavy whipping cream
2 tablespoons Swerve Confectioner Sweetener
1/2 teaspoonvanilla extract
Dairy-Free Whipped Topping
The solid cream from two cans of chilled coconut milk (view instructions for details)
tiny pinch of Stevia or Swerve
Preheat oven to 350 degrees
Start with your graham cookie crust first.In a large bowl, whisk together almond flour, coconut flour, Swerve, cinnamon, gelatin and baking soda. Cut butter into flour with a pastry cutter.
Add egg yolk, coconut milk and vanilla extract and combine by hand until dough forms–dough will be sticky.Form dough into a ball. Wash hands.
Line an 8×8 square baking dish with parchment paper. Spread your dough evenly into the bottom of the dish. Set aside.
For the filling:
In a large mixing bowl, add cream cheese, coconut milk, melted butter and vanilla extract.Blend until smooth with electric hand mixer.
Add in pumpkin and blend again.Sift Swerve, pumpkin pie spice and gelatin overtop and blend until incorporated evenly.Add eggs, one at a time and mix together until smooth.
Pour cheesecake batter into your square pan, over the graham cookie crust.Place it into the preheated oven and bake at 350 degrees for 50-55 minutes.Outer edges will be golden and middle will be a bit jiggly. This is perfect, the cheesecake will set up when cooling and the gelatin ensures the perfect dense, but smooth texture. Carefully remove from oven and gently place cheesecake pan onto counter to cool.Cool 20 minutes, then place into refrigerator overnight to fully firm. If you’re in a rush, place it in the freezer for 4 full hours and it will be ready to serve.
Blend your whipped topping:
In a large bowl blend your heavy whipping cream with a hand mixer on high for a few minutes until cream thickens and you have soft peaks–then sift in your Swerve and vanilla extract.Whip another minute or so until firm. Pipe or spoon dollop onto chilled cheesecake and sprinkle with pumpkin pie spice.Serve and enjoy!!
***For Coconut Whipped Topping: Blend together your coconut whipped topping right before serving the pie.Open two cans of chilled coconut milk and remove just the cream on top, being careful not to transfer liquid a long with it.Place the cream in your chilled mixing bowl.Sprinkle 1/4 tsp of gelatin overtop and add a tiny pinch of sweetener and 1/8th tsp of vanilla extract.Blend for just 10-15 seconds, over blending tends to loosen the cream.Place in piping bag with star tip or spoon a dollop on each serving.