Three of the most delivious flavours individually, and combined here to make an absolutely amazing tasting and wonderfully textured dessert. This will certainly get your taste buds tingling with delight.
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Ingredients
142g (5oz) cream cheese (½ cup plus 2 tbsp), softened
¼ cup Swerve confectioners’-style sweetener
1 to 2 tsp unsweetened cashew milk or hemp milk, warmed
¼ cup pecan meal or almond meal
2 tbsp fresh or canned pumpkin puree
¾ tsp pumpkin pie spice
½ tsp ground cinnamon
3 tbsp crushed walnuts or pili nuts, for garnish (optional)
Pinch of ground nutmeg, for garnish
Directions
- In a mixing bowl, combine the cream cheese and sweetener and beat with a hand mixer until smooth. 2 tbsp of the sweetened cream cheese should be placed in a small bowl for the topping. To thin the topping, add a tsp of warm cashew milk and mix until smooth. Add another tsp of milk if it’s still too thick. Place the topping in a small resealable plastic bag or piping bag and refrigerate.
- To the bowl with the remaining sweetened cream cheese, add the pecan meal, pumpkin puree, pumpkin pie spice, and cinnamon and beat with a hand mixer on high speed until combined. Cover and place in the refrigerator for at least 3 hours or overnight.
- Scoop out 1-inch balls of the pumpkin cheesecake mixture with a mini ice cream scooper or spoon. Place the balls on a platter to serve. Cut a tiny hole in the corner of the plastic bag with the topping and drizzle a little bit of the topping over each truffle. If desired, top with crushed walnuts and a pinch of nutmeg. Chill before serving.
- Refrigerate leftovers in an airtight container for up to 4 days. Freezing is not advised.
- Recipe Notes
If using frozen puree, drain the excess liquid or the truffles will be too soft.
Nutrition Facts
8 servings per container
- Amount Per ServingCalories178
- % Daily Value *
- Total Fat
17.8g
28%
- Saturated Fat 5g 25%
- Sodium 53mg 3%
- Total Carbohydrate
10.9g
4%
- Sugars 8.2g
- Protein 3.7g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.