The perfect gluten free option for thanksgiving or any occasion.
1/2 cup Softened Unsalted Butter
1/4 cup Coconut Sugar
1/4 cup Coconut Flour
1 cup Almond Flour
Pre-heat oven to 400 degrees. Combined ingredients until crumbly. Press into the bottom of a greased Spring Form Pan. Bake for 8 minutes.
In a mixer, dissolve coconut sugar, pumpkin pie spice, cinnamon, and clove in vanilla. Add 8 oz of cream cheese to the sugar mixture at a time and cream until smooth. Add in mascarpone cheese and cream until smooth. Add pumpkin until smooth. Add one egg at a time until smooth. Bake for 15 minutes at 400 degrees. Reduce heat to 300 degrees and bake for 40 – 60 minutes at 300 degrees until toothpick comes out clean. Allow to complete cool. Refrigerate for 2 or more hours before serving.
We served with whipping cream.