2 tablespoon sugar or erythritol OR 2 packets stevia
¼ teaspoon vanilla extract
pinch salt
For filling:
3-4 tablespoons almond milk
2 cups 0% Greek yogurt
1 (15 ounce) can pure pumpkin puree (remaining from the tablespoon used in the crust)
½ cup sugar or erythritol OR 8 packets stevia
2 eggs OR 1 tablespoon Ener-g egg replacer mixed with ¼ cup water
2 teaspoon vanilla extract
1 tablespoon corn or tapioca starch
⅛ teaspoon salt
½ teaspoon cinnamon
For chocolate drizzle:
½ ounce dark chocolate, chopped
2 tablespoons almond milk
Instructions
For crust:
Preheat oven to 350ºF. Grease an 8-inch springform pan and set aside.
In a medium bowl, combine all the ingredients for the crust except the almond milk and stir until completely incorporated. Stir in the almond milk one tablespoon at a time until the consistency of the mixture resembles cake batter. Pour into the prepared springform pan and bake in the oven at 350ºF for 15-18 minutes, until firm and slightly golden. Set aside and let cool.
For filling:
Meanwhile, combine all the ingredients for the filling in a food processor and process until smooth. Pour into the prepared crust and bake in the oven at 350ºF for 50-60 minutes. The cake will be a little jiggly in the middle, but should definitely have a "done" look to it. Let it chill in the fridge for at least 2-3 hours. After the cake has chilled, make sure to run a knife completely around the edge before releasing the springform.
For drizzle:
In a small microwave-safe bowl, combine the dark chocolate and almond milk. Microwave for a minutes and 30 seconds, stir, and continue to microwave in 15 second intervals until thickened. Drizzle artfully over the chilled cake. Cut into slices and devour.
Notes
For a vegan version, use vegan-friendly yogurt.
Nutritional information calculated with almond meal, erythritol, and Simply Lite dark chocolate.