Ingredients
The following ingredients have 4 Servings
- ½ cup (115g) unsalted butter, softened
- 1 cup (180g) sweetener, I used Sukrin Gold
- 4 large eggs (, room temperature)
- ¾ cup (185g) pure pumpkin puree, canned
- 2 tsp vanilla extract or vanilla bean paste
- 1 ½ cup (150g) fine almond flour
- ½ cup (50g) coconut flour
- 1 tbsp Gluten Free baking powder
- 1 tbsp pumpkin spice or Speculaas spice (see notes for alternatives)
- 2 tsp Psyllium Hush Powder
- 1 tsp ground turmeric ((optional – adds colour))
- ½ tsp Xanthan Gum
- ¼ tsp salt
- Zest of 1 orange
- 1 cup (120g) full fat cream cheese (, room temperature)
- ½ cup (120ml) heavy cream ((double cream))
- 6 tbsp powdered Erythritol
- 1 tsp vanilla or maple extract
- A few drops liquid Stevia ((optional))
- handful pecans ((optional))
- grated nutmeg ((optional))
- Sukrin Syrup (maple flavor)
