2- 8 ounces packages cream cheese, room temp
1- 15 ounce can pure pumpkin puree ( not pumpkin pie filling)
2 cups heavy cream
Pinch of salt
2 teaspoons pumpkin pie spice
1-2 teaspoons vanilla liquid Stevia or to taste
1 teaspoon vanilla extract
Optional toppings: cacao nibs or Sukrin Gold Brown Sugar Substitute
In a KitchenAid or stand mixer blend cream cheese and pumpkin until smooth.
Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
Taste and adjust sweetener to your liking if needed.
Pipe into serving glasses and top with cacao nibs or brown sugar sub like Sukrin if desired.
Keep refrigerated until ready to serve.
Serves: 12
Serving size: 1/2 cup Calories: 214 Fat: 21g Saturated fat: 13.1g Carbohydrates: 4.2g Sugar: 1.3g Sodium: 124mg Fiber: 1.5g Protein: 3.9g
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