INGREDIENTS
1 cup
Pumpkin puree
4
Egg, large
3 tsp
Pumpkin spice
1/2 tsp
Sea salt
2 tsp
Vanilla
15 oz
Walnuts ground finely
4 tbsp
Butter, unsalted
4 8 ounce packages
Cream cheese
1/2 cup
Heavy cream
1 c. erythitrol
Roasting pan for hot water bath
8-inch springform pan
Stand mixer (A hand mixer will work as well.)