No-bake pumpkin praline cheesecake

Ingredients

1 Nutola crust

Filling:

  ¼ cup warm water

  1 tbsp gelatin (ie. Knox)

  2 8oz blocks cream cheese

  1 can organic pumpkin

  ½ cup sweetener (ie. Truvia)

  2 tsp pumpkin pie spice

  2 tsp vanilla extract

Topping:

  1 cup roasted pecans

  3 tbsp butter

  1 cup allulose

  1 cup heavy cream

  ½ packet gelatin

  ¼ tsp salt

  1 tsp vanilla

 Process

1. Roast pecans for 5-8 min in a 350 oven
2. For topping: Combine butter, allulose, and cream in a saucepan over medium-high heat. Whisk constantly, and bring to a boil for 2 min.
3. Remove from heat, while whisking sprinkle gelatin over the mix. Add in salt, vanilla and stir well. Add pecans
4. Refrigerate topping
5. For filling: mix water and gelatin well. Set aside
6. Add all remaining filling ingredients to mixer and mx on medium-high speed until well combined and smooth
7. Add in gelatin and continue mixing for 1 min
8. Pour into pie shell and refrigerate for at least 2 hrs.
9. Top with praline sauce