1/3 cup sugar (splenda if making low carb version)
1/3 cup butter, melted
1 1/4 cup flour (replace regular flour with soy flour if making low carb version)
1 tsp cinnamon
Mix together and press into spring-form pan. Bake at 450 for 5 mins. Remove and cool.
3 – 8 ounce packages cream cheese, softened
1/2 cup sour cream
2/3 cup sugar (splenda if making low carb version)
2 cups fresh pumpkin, steamed and blended
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Beat cream cheese, sour cream and sugar together well. Add pumpkin and mix until smooth. Then add eggs one at a time, beating after each addition. Mix in remaining ingredients. Pour over crust Bake 350ºF for 1 hour or until firm.
Chill and garnish with whipping cream. Sprinkle a bit of nutmeg or cinnamon on the whipped cream if desired.
NOTE: for true low carb version, omit the crust all together. Spray the bottom of the pan with non-stick spray.