Graham Cookie Crust

• 2 cups almond flour (Bob’s Red Mill)
• 1/4 cup coconut flour
• 2.5 teaspoons cinnamon
• 1.5 teaspoons gelatin
• 1/4 teaspoon baking soda
• 1/4 cup Swerve Confectioners Sugar Replacement
• 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

Cheesecake Filling

• 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
• 2 eggs

Whipped Topping

• 1 pint heavy whipping cream
• 2 tablespoons Swerve Confectioner Sweetener
• 1/2 teaspoon vanilla extract

Dairy-Free Whipped Topping

• The solid cream from two cans of chilled coconut milk (view instructions for details)
• 1/4 teaspoon gelatin
• 1/8 teaspoon vanilla extract
• tiny pinch of Stevia or Swerve