November 7, 2018
If your loving all things pumpkin this season then you are especially going to LOVE these pumpkin creme pies. They are sugar-free, gluten-free, and grain-free without compromising any flavor. You can taste the flavor of fall in every bite with a rich cream cheese filling that will send your taste buds through the roof! Be sure that these are on your table this fall season.
They have a moist, soft pumpkin cookie texture with a cream cheese frosting that is creamy, rich and pairs perfectly with the pumpkin pie spices in the cookies. You are sure to love these! Treat yourself to something yummy without all the guilt.
RECIPE Pumpkin Creme Pies
Ready in 35 minutes
Makes 12 sandwich cookies
2 c almond flour
2 TBSP coconut flour
½ c Lakanto Monk-fruit Sweetener (Golden)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 tsp pumpkin pie spice
⅓ c pumpkin
1 tsp vanilla
2 TBSP butter (melted) or coconut oil
¼ c pear butter OR applesauce (unsweetened)
1 8 oz package organic cream cheese
3 TBSP butter (softened)
¼ c Lakanto Monk-fruit Powdered (more to taste)
½ tsp vanilla
1-2 TBSP whipping cream or dairy free milk
Preheat your oven to 375 degrees
Start with the cookie, add all your dry ingredients into a bowl, almond flour, coconut flour, Lakanto golden, baking powder, baking soda, salt, and spices. Set aside.
Now combine all of your wet ingredients into a separate bowl, pumpkin, eggs, vanilla, butter, and pear butter. Mix until combined and add to your dry ingredients, mix until incorporated together. The batter will be somewhat sticky/wet, now take a cookies scoop and place 12 balls onto a cookie sheet, with the back of a spoon flatten the cookies, get them as flat as you want them cause they don’t flatten too much in the oven.
Now place cookie sheet in the oven for about 12-13 minutes. When done they will be slightly browned on the edges and firm in the center.
Cool completely on a wire rack, once they are cooled completely you can pipe the frosting. To make the frosting combine all frosting ingredients into a bowl. Add the whipping cream a little at a time so it doesn’t get to runny. I usually use about 1.5 TBSP whipping cream but you can use more or less. Pipe frosting with a piping bag or just use a Ziploc bag and cut the tip off of the end. Then put another cookie on top of the other cookie with frosting. The recipe makes 24 pumpkin cookies so you get 12 creme pies total.
*Use organic ingredients when feasible