Gluten free Sugar Free Low Carb Hormone Balancing optional Dairy Free
This fall you can indulge in this pumpkin treat with zero guilt. I wanted to bring pumpkin to the table because it is nutrient rich and iconic of the season. This dessert has a creamy texture allowing you to totally chill out with this frozen dessert.
You can use either organic cream cheese or dairy free cream cheese if needed.
The base is the rich buttery pecan bites and it is topped with a layer of cream cheese and then pumpkin. Positively delicious 🍁
Pumpkin Cream Cheese Dessert
Makes 14-16 muffin desserts (I like to use these) or one 7" cake
Make recipe for Buttery Pecan Bites*. Scoop 1 to 1 1/2 tablespoons of pecan mixture into bottom of muffin cups. Or press into the bottom of 7" springform pan, 1st laying a piece of parchment paper down to keep from sticking. Place in freezer.
*if desired reserve a dozen nuts for use as a topper
Cream cheese layer
8 oz cream cheese
1 scoop vanilla collagen
1/2 teaspoon vanilla
1/4 cup monk fruit
Place all ingredients into food processor and process till smooth.
Fill muffin cups half full or scoop into springform pan and smooth out. Place in freezer.
1 15 oz can organic pumpkin
1 can coconut cream
1/2 cup golden monkfruit
1 Tablespoon pumpkin pie spice (or to taste)
1-2 Tablespoon palm oil, sustainably sourced (optional)
Place all ingredients in food processor. Process till smooth. Pour on top of cream cheese layer. Place pecan on top if desired. Return to freezer and allow to fully freeze.
*Palm oil helps keeps the pumpkin layer from getting an icy texture when freezing.
Allow to soften for a few minutes before serving.
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