Easy Pumpkin Delight

pada tanggal
This pumpkin satisfaction has a thick pecan crust, a cream cheese layer, and a layer of spiced pumpkin pudding.  pinnacle it off with some sweetened whipped cream and a few pecans and you've a suitable fall dessert.  Now to be perfectly sincere, I don’t think that the tang of the cream cheese pairs well with the pumpkin; I decide upon my cream cheese and pumpkin desserts to be baked, like this yummy-searching Pumpkin Cream Cake from my pal Sarah’s kitchen.  however my mom cherished this pumpkin satisfaction, and the greater I ate it the more I preferred it, so right here you cross…probably my flavor buds are simply being wacky once more. 
Don’t permit the components listing scare you – maximum of these substances are used more than once on this recipe, so that you’re seeing a number of repeats.  this is a layered dessert, in the end.  The instructions are very simple – prebake a crust, make and relax  pudding layers, then gather.  top with whipped cream and nuts if you like.  smooth as…satisfaction.


INGREDIENTS
Crust:

  • 3 T butter, softened
  • ½ cup pecans, pulsed in a food processor to course meal (measured *before* grinding)
  • ½ cup ground golden flax
  • ½ cup old-fashioned oats (use gluten free if necessary)
  • 1 egg

Cream Cheese Layer:

  • ½ cup unsweetened almond milk
  • 1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
  • ¼ tsp. glucomannan
  • 1 8-oz. pkg. ⅓-less fat cream cheese (full-fat would work as well), softened
  • 1½ tsp. vanilla extract
  • 4 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)

Pumpkin Pudding:

  • ½ cup unsweetened almond milk
  • 1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
  • ½ tsp. glucomannan
  • 2 cups canned pumpkin puree
  • ½ cup heavy whipping cream
  • 1 tsp. Grandma's molasses
  • 1 tsp. vanilla extract
  • ⅛ tsp. THM Pure Stevia Extract Powder
  • 3 packs of Truvia (about 2¼ tsp. spoonable Truvia, or the same amount of THM Gentle Sweet)
  • Scant ¼ tsp. salt
  • 1½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Rounded ¼ tsp. ground cloves

For topping:

  • Sweetened whipping cream (sweetened with a low-glycemic sweetener such as any of the THM sweeteners, ground in a coffee grinder if granulated, or Truvia, also ground)

*or*

  • Fat-free Reddi-Whip
  • Chopped pecans

COMMANDS

  1. prepare the crust. blend all the crust ingredients collectively and press into a greased 8x8 inch glass baking pan. Bake at 350 levels F for 10 mins. permit cool on the counter, then transfer to the freezer to extraordinary-kick back.
  2. Make the cream cheese layer. warmness the almond milk till just boiling (a microwave works great) then whisk in the gelatin and glucomannan, whisking even as sprinkling it in so lumps do not shape. upload the softened cream cheese, vanilla, and sweetener and beat with a hand mixer until smooth. positioned the cream cheese combination in the fridge to start chilling.
  3. Make the pumpkin pudding. heat the almond milk till simply boiling. Whisk in the gelatin and glucomannan. upload the rest of the pumpkin pudding ingredients and beat with a hand mixer till easy. placed the pumpkin pudding inside the refrigerator to begin chilling.
  4. whilst the crust is chilled nicely in the freezer (you don't must freeze it stable), pinnacle it with the cream cheese mixture and placed the delight pan within the fridge to firm up (or freezer, for quicker outcomes). when the cream cheese layer within reason firm, top lightly with the pumpkin pudding. Refrigerate until geared up to serve, as a minimum  hours. earlier than serving, top with the sweetened whipped cream and pecans.

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