Prep time: 5 minutes, plus at least 3 hours to chill
Yield: 8 truffles (1 per serving)
INGREDIENTS:
- 5 ounces cream cheese (½ cup plus 2 tablespoons) (Kite Hill brand cream cheese style spread if dairyfree), softened
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 1 to 2 teaspoons unsweetened cashew milk or hemp milk, warmed
- ¼ cup pecan meal or almond meal
- 2 tablespoons fresh or canned pumpkin puree
- ¾ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 3 tablespoons crushed walnuts or pili nuts, for garnish (optional)
- Pinch of ground nutmeg, for garnish
INSTRUCTIONS:
- Place the cream cheese and sweetener in a bowl and mix with a hand mixer until smooth. Remove 2 tablespoons of the sweetened cream cheese and place it in a small bowl for the topping. Add a teaspoon of warm cashew milk to thin the topping and mix until smooth. If it’s still too thick, add another teaspoon of milk. Transfer the topping to a small resealable plastic bag or piping bag and set in the refrigerator.
- Add the pecan meal, pumpkin puree, pumpkin pie spice, and cinnamon to the bowl with the remaining sweetened cream cheese and beat with the hand mixer on high speed until combined. Cover and refrigerate for at least 3 hours or overnight.
- Using a mini ice cream scooper or spoon, scoop out 1-inch balls of the pumpkin cheesecake mixture. Place the balls on a serving platter. Cut a tiny hole in the corner of the plastic bag with the topping and drizzle each truffle with a little bit of the topping. Sprinkle with crushed walnuts, if desired, and a touch of nutmeg. Serve chilled.
- Store extras in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
TIP:
- I used leftover pumpkin puree that I had in my freezer, which had a bit of liquid in the container. If
you use frozen puree, make sure to drain the excess liquid or the truffles will be too soft.
