Place all the crust ingredients into a food processor and process until well combined. Spread evenly into a 9-inch springform pan.
In a stand mixer, add the pumpkin layer ingredients, except the heavy cream. Blend on high until well combined. Pour in the heavy cream. Continue blending on high until thickened, about 5 minutes. Taste and adjust sweetener as needed. Spread the pumpkin layer over the crust.
Rinse the mixing bowl and place the chocolate layer ingredients into the bowl, except the heavy cream. Blend on high until well combined. Pour in the heavy cream. Continue blending for 5 minutes, until mixture is thickened. Taste and adjust sweetener as needed. Spread chocolate layer over the pumpkin layer.
If desired, shave chocolate over the top. Refrigerate 2-3 hours or overnight. Keep refrigerated until ready to serve
Notes
Net Carbs: 5gThis recipe was first published in November 2016 and updated with video in November 2019.