Ingredients

The following ingredients have 8 Servings
  • 16 oz cream cheese (softened)
  • 3/4 cup canned pumpkin ((183 grams))
  • 1/2 cup granulated sweetener ((I use erythritol))
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coconut flour
  • 2 large eggs

Instruction

  • Preheat your oven to 350 degrees F. Generously grease a 9-inch pie plate with butter.
  • In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
  • Add the eggs and process just until blended. Don't overmix. 
  • Pour the mixture into the prepared pie plate.
  • Bake until the cake isn't liquid anymore but is still a bit jiggly, 30-35 minutes.
  • Transfer the cake to a cooling rack and cool to room temperature, about 2 hours. Then cover and refrigerate for at least 4 hours, and preferably overnight, before slicing.
  • To slice the cake, use a sharp knife dipped in hot water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat slices.