Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ingredients. Set aside.
Put the cheeses in a microwave-safe bowl. Microwave for one minute. Stir. Microwave 30 seconds and stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Alternatively, you can melt the cheese over low heat on your stove.
Add the rest of the dough ingredients and the cheese to a food processor. Process until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
Once the dough is a uniform color wet your hands and press it into a large rectangle on a piece of parchment paper. Cut it in half. Spread the pumpkin filling on one half of the dough. Top with the other half. Using a pizza cutter slice the dough into 8 strips and then slice those in half. Pick them up one at a time and twist them twice putting them down on a parchment-lined baking sheet.
Spray with coconut oil spray or brush with a little butter and then sprinkle the cinnamon sweetener on top.
Bake for 25-35 minutes until golden brown.
Nutrition: the nutrition facts are for one pumpkin twist. There are 2 NET carbs per serving.To Reheat: place on a microwave-safe dish. Cover with a paper towel in the microwave for 10 to 15 seconds. To Freeze: lay the pumpkin pie twist out on a baking sheet and fries for 2 to 3 hours. After they’re frozen, you can remove them from the baking sheet and add them to a food storage container or freezer bag. Notes on Sweeteners: