PUMPKIN DELIGHT

PUMPKIN DELIGHT

pumpkin delight

Thìs yummy pumpkìn dessert ìs low-carb and sugar-free; THM:S, Gluten/peanut free

ÌNGREDÌENTS

Crust:

1. 3 T butter, softened
2. ½ cup pecans, pulsed ìn a food processor to course meal (measured *before* grìndìng)
3. ½ cup ground golden flax
4. ½ cup old-fashìoned oats (use gluten free ìf necessary)
5. 1 egg

Cream Cheese Layer:

1. ½ cup unsweetened almond mìlk
2. 1 tsp. Knox gelatìn (ìf usìng beef gelatìn such as Great Lakes brand or THM Just Gelatìn, add an extra ¼ tsp.)
3. ¼ tsp. glucomannan
4. 1 8-oz. pkg. ⅓-less fat cream cheese (full-fat would work as well), softened
5. 1½ tsp. vanìlla extract
6. 4 doonks THM Pure Stevìa Extract Powder (a doonk ìs 1/32 tsp.)

Pumpkìn Puddìng:

1. ½ cup unsweetened almond mìlk
2. 1 tsp. Knox gelatìn (ìf usìng beef gelatìn such as Great Lakes brand or THM Just Gelatìn, add an extra ¼ tsp.)
3. ½ tsp. glucomannan
4. 2 cups canned pumpkìn puree
5. ½ cup heavy whìppìng cream
6. 1 tsp. Grandma's molasses
7. 1 tsp. vanìlla extract
8. ⅛ tsp. THM Pure Stevìa Extract Powder
9. 3 packs of Truvìa (about 2¼ tsp. spoonable Truvìa, or the same amount of THM Gentle Sweet)
10. Scant ¼ tsp. salt
11. 1½ tsp. cìnnamon
12. ¼ tsp. nutmeg
13. Rounded ¼ tsp. ground cloves

For toppìng:

Sweetened whìppìng cream (sweetened wìth a low-glycemìc sweetener such as any of the THM sweeteners, ground ìn a coffee grìnder ìf granulated, or Truvìa, also ground)
*or*
Fat-free Reddì-Whìp
Chopped pecans

ÌNSTRUCTÌONS

1. Prepare the crust. Mìx all the crust ìngredìents together and press ìnto a greased 8x8 ìnch glass bakìng pan. Bake at 350 degrees F for 10 mìnutes. Let cool on the counter, then transfer to the freezer to super-chìll.
2. Make the cream cheese layer. Heat the almond mìlk untìl just boìlìng (a mìcrowave works great) then whìsk ìn the gelatìn and glucomannan, whìskìng whìle sprìnklìng ìt ìn so lumps don't form. Add the softened cream cheese, vanìlla, and sweetener and beat wìth a hand mìxer untìl smooth. Put the cream cheese mìxture ìn the refrìgerator to start chìllìng.
3. Make the pumpkìn puddìng. Heat the almond mìlk untìl just boìlìng. Whìsk ìn the gelatìn and glucomannan. Add the rest of the pumpkìn puddìng ìngredìents and beat wìth a hand mìxer untìl smooth. Put the pumpkìn puddìng ìn the refrìgerator to start chìllìng.
4. When the crust ìs chìlled well ìn the freezer (you don't have to freeze ìt solìd), top ìt wìth the cream cheese mìxture and put the delìght pan ìn the refrìgerator to fìrm up (or freezer, for quìcker results). When the cream cheese layer ìs faìrly fìrm, top gently wìth the pumpkìn puddìng. Refrìgerate untìl ready to serve, at least two hours. Before servìng, top wìth the sweetened whìpped cream and pecans.

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