Caramel Pecan Pumpkin Torte

"CAKE"
4 Tbsp Melted Butter
1/2 Cup Birch Xylitol
3 eggs
1 cup canned 100% Pumpkin (may cut this back a bit next time...)
2 tsp Vanilla
1/3 Cup Coconut Flour
1/3 Cup Almond Flour
1 tsp Baking Soda
1 tsp salt
1 heaping tsp Pumpkin Pie Spice
***I put it in an 8 inch round pan sprayed with olive oil, but would do a 6 or 7 inch next time to have the layers a bit thicker.  It took around 35 minutes at 350.  Let it cool all the way.

"FILLING/TOPPING"
4 oz Cream Cheese
1/2 Cup Birch Xylitol Powdered (I but mine in my Magic Bullet)
1/2 tsp Pumpkin Pie Spice
1 Cup Heavy Cream, Whipped
***Blend together the 1st 3 ingredients, & fold in the Whipped Cream.

For the Caramel Sauce I used...
http://pin.it/C7BWzJZ
It is amazing, but you can use whatever your favorite is!

So you slice your Cake horizontally.  Layer Cake, Filling, Cake, Filling. Be careful when you put the top on layer of cake on as I broke mine some...
Top with Pecans & either drizzle the whole cake or each individual piece with caramel sauce. Store in the fridge. Enjoy!