Pumpkin Delight

subheading: Crust:

3 T butter, softened

½ cup pecans, pulsed in a food processor to course meal (measured *before* grinding)

½ cup ground golden flax

½ cup old-fashioned oats (use gluten free if necessary)

1 egg

subheading: Cream Cheese Layer:

½ cup unsweetened almond milk

1 tsp. plain gelatin (such as Knox or THM Just Gelatin)

¼ tsp. glucomannan

1 8-oz. pkg. ⅓-less fat cream cheese (full-fat would work as well), softened

1½ tsp. vanilla extract

4 doonks THM Pure Stevia Extract Powder (a doonk is ⅓2 tsp.)

subheading: Pumpkin Pudding:

½ cup unsweetened almond milk

1 tsp. plain gelatin (such as Knox or THM Just Gelatin)

½ tsp. glucomannan

2 cups canned pumpkin puree

½ cup heavy whipping cream

1 tsp. Grandma's molasses

1 tsp. vanilla extract

⅛ tsp. THM Pure Stevia Extract Powder

3 packs of Truvia (about 2¼ tsp. spoonable Truvia, or the same amount of THM Gentle Sweet)

Scant ¼ tsp. salt

1½ tsp. cinnamon

¼ tsp. nutmeg

Rounded ¼ tsp. ground cloves

subheading: For topping:

Sweetened whipping cream (sweetened with a low-glycemic sweetener such as any of the THM sweeteners, ground in a coffee grinder if granulated, or Truvia, also ground)

note: or*

Fat-free Reddi-Whip

Chopped pecans

Directions at briana-thomas.com

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