Preheat oven to 300F and grease a 9-inch glass or ceramic pie dish.
In a large bowl, beat cream cheese, pumpkin puree and sweetener together until well combined. Beat in eggs, vanilla, cinnamon, ginger and nutmeg until fully incorporated and smooth.
Pour mixture into prepared pie plate and bake 30 to 40 minutes, or until puffed and set. Remove from oven and let cool in pan, then cover tightly in plastic wrap and refrigerate at least 2 hours.
When cheesecake is fully chilled, line a cookie sheet with parchment or waxed paper. Using wet hands, scoop and roll cheesecake into 1-inch balls and place on prepared cookie sheet. Freeze until firm, about 1 hour.
Set a metal or ceramic bowl over barely simmering water. Do not allow bottom of bowl to touch water.
Melt butter and chocolate together until smooth. Dip frozen cheesecake balls into chocolate with a fork and turn to coat. Remove with a fork and tap fork lightly against the side of the bowl to remove excess chocolate.
Place on waxed paper lined cookie sheet and let set, about 20 minutes. Store in refrigerator.
Serves 20 (about 2 truffles each). Each serving has 6.49 g of carbs and 1.53 g of fiber. Total NET CARBS = 4.96.Food energy: 152kcal Saturated fatty acids: 7.38g Total fat: 11.48g Calories from fat: 103 Cholesterol: 46mg Carbohydrate: 6.49g Total dietary fiber: 1.53g Protein: 2.86g Sodium: 92mg