In a large quart pan cook onion and potato in butter until onions are clear. Add chicken broth and heat to a boil. Cover and cook over low heat until vegetables are tender. remove vegetables from the broth and blend in a blender until smooth. Return to broth vegetable puree to the broth and add the pumpkin and remaining ingredients except for the cream. Heat to a boil. Once soup reaches a boil, reduce heat to low, cover and allow to simmer for 10-15 minutes. Add the cream and heat through.
1-1/2 cups graham cracker crumbs (about 20 squares),
⅓ cup maple sugar or sugar,
½ cup butter (1 stick) melted,
3 8-oz. pkgs. cream cheese softened,
1 cup maple sugar or sugar,
1 cup canned pumpkin,
1 Tbsp. whipping cream,
1-1/2 tsp. vanilla,
¾ tsp. ground allspice,
3 eggs slightly beaten ,
½ cup caramel ice cream topping
Preheat oven to 325 degrees F. For crust, in a medium bowl combine crumbs, the ⅓ cup sugar, and melted butter. Press crumb mixture onto the bottom and about 2 inches up the sides of an ungreased 9-inch spring form pan. Bake for 8 minutes. Remove and cool on a wire rack. 2. For filling, beat cream cheese, the 1 cup sugar, pumpkin, whipping cream, vanilla, and allspice beating on medium speed until combined. Add eggs and beat on low speed until just combined. 3. Spoon filling into crust-lined pan. Place spring form pan in a shallow baking pan. Bake in the 325 degrees F oven about 1 hour or until center appears nearly set when gently shaken. 4. Cool in spring form pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. (To store cheesecake, cover thoroughly with plastic wrap and refrigerate up to 2 days. Or carefully transfer cheesecake to a plate or platter and place cheese cake in a freezer bag or airtight container and freeze for up to 1 month. Thaw frozen cheesecake in the refrigerator for 24 hours.) 5. Just before serving, spoon caramel ice cream topping over top of cheesecake. Garnish with currants and/or fresh berries, if desired.
Make the crust: Mix all crust ingredients together in a small bowl. While mixture is still warm from the butter, press it evenly into the bottom of a deep-dish pie pan. Bake for about 5 minutes, or until browned. Remove piecrust from oven.
Preheat oven to 425 degrees F. Make the filling: Place all filling ingredients in a medium bowl and mix well with a wire whisk. Pour filling into prebaked piecrust. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake for an additional 50 to 55 minutes. To test for doneness, stick a toothpick in the center; if it comes out clean, the pie is done.
Cool and then chill before serving. To serve, top each slice with a dollop of low carb whipped cream.
Low Carb Fresh Whipped Cream:
cup heavy cream
/3 cup sugar substitute (recommended: Splenda)
teaspoon no sugar added vanilla extract
With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Transfer to a pastry bag or just spoon onto pie.