In a 3-quart saucepan, heat oil over medium heat. Add onion, leek and curry powder. Cook 10 minutes, being careful not to brown. Add chicken broth and pumpkin. Bring to a boil, reduce heat and simmer 5 minutes.

Add pumpkin mixture and butter to blender container, filling up to 4-cup capacity mark, or as manufacturer directs. Blend at lowest speed. Blend until smooth. Return to saucepan. Bring just to boil over medium-low heat. Mix in cream, coconut milk, and molasses.

Season with salt, pepper and cayenne.

To serve, ladle soup into bowls and garnish with pumpkin seeds, dollop of whipped cream and chives, parsley or chervil leaves.

Roasted pumpkin or squash seeds: Coat sheet of foil with vegetable cooking spray or oil. With paper towel, rub as much of the fiber off the seeds as possible. Spread on foil and spray lightly with cooking spray. Sprinkle with salt. Roast at 350°F until lightly browned, about 10 mintes.

Makes 6 servings — 6.3g effective carbohydrate per serving.

Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.

Melt 4 tablespoons unsalted butter with 1/2 tsp molasses. Mix with nut flours and pat evenly into the bottom of the springform pan. Place in refrigerator to "set."

Increase oven temperature to 500°F.

In a food processor or mixing bowl, beat cream cheese, sour cream, and canned pumpkin until smooth. Add the sweeteners, spices, and vanilla and process or beat until combined. Add the egg yolks and whole egg, beating until incorporated.

Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.

Transfer to a cooling rack. After 5 minutes, run a paring knife around the outside of the cheesecake to loosen it from the pan. Continue cooling to room temperature. Serve well chilled.

If you like, garnish with melted swirls of low carb sugar free chocolate and pecan halves.

Makes 12 large slices at 9.8 effective carbs per slice, or 16 small slices at 7.5 effective carbs per slice.

Whip all ingredients at high speed until you achieve a light frosting consistency. Frost cake, refrigerate at least 1 hour, and serve! Decorate with walnut halves just before displaying and serving if desired.

* NOTE: For a great variation, use DaVinci's Gingerbread or Egg Nog Syrups in frosting.

Makes 20 servings — 7.5 carbs per serving.

The following recipe uses a small amount of real white sugar and is not to be used while in induction or if you are very sensitive to even a small amount of real sugar. We use real sugar mixed with erythritol to allow for a true caramelizing (hard sugar) topping. It's a great special-occasion dessert!

• 1 quart heavy cream
• 2 vanilla beans (split)
• 1 cup erythritol
• 1/3 cup Splenda
• 20 egg yolks (beaten)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon powdered ginger
• 1 15-oz can pumpkin purée
• 1 teaspoon real white sugar mixed
  with 2 Tablespoons erythritol

Combine the heavy cream, vanilla and 1 cup erythritol, bring to a boil. Combine the egg yolks and 1/3 cup of Splenda. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin purée.

Preheat oven to 325°F.

Fill buttered ramekins 7/8 full, place in a water bath. (Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.) Bake in a 325°F oven until just barely set. Cool 30 minutes, then chill overnight.

Sprinkle the surface of each custard with white sugar mixed with 2 Tablespoons erythritol. Set ramekins in a deep roasting pan, surround with ice.*

Caramelize sweeteners under the broiler or with a torch.

*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.

Makes 6 servings. 11 effective carbs per serving.