Autumn is my favorite time of year, even in Florida. Back home in Alaska my favorite things about autumn were the way the cold air bit at your lungs when you inhaled and the smell of wood burning stoves infiltrating the fresh air.
In Florida you really don’t get any of that, so you trade those delicious autumn smells and feels for slightly cooler weather, football, and pumpkins errywhere.
And that’s really basically all I love about Florida fall. It’s not sweltering hot, football is happening, and I can justify my pumpkin obsession.
This recipe is easy to make, doesn’t require an oven, and is the perfect size for a little no-guilt snack when you’re trying to watch your sugar consumption. Each little bite has approximately 2 carbs, so if you’re following the keto or low carb high fat diet, it will help keep you on track during the holidays without digging into Aunt Bessie’s famous pumpkin log.
Enjoy!
Butterscotch Pumpkin Cheesecake Bites
Print recipe
| Dietary | Diabetic, Gluten Free, Vegetarian |
| Misc | Child Friendly, Freezable, Pre-preparable |
| Occasion | Halloween, Thanksgiving |
Ingredients
- 1 carton Sugar Free Cool Whip
- 1 can Pureed Pumpkin
- 8oz Cream Cheese
- 1 packet Sugar Free Butterscotch Pudding Mix
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 1/4 teaspoon Ground Clove
- 1/4 teaspoon Ginger
- 1/4 teaspoon Allspice
Directions
| Step 1 | |
| Blend all spices together and set aside. | |
| Step 2 | |
| In the bowl of a stand mixer, combine Cool Whip, cream cheese, and pureed pumpkin until smooth. | |
| Step 3 | |
| Once mixture is smooth, add pudding packet and spices then mix to combine. | |
| Step 4 | |
| Place pumpkin mixture into gallon-sized zip-top bag or piping bag. If using a zip-top bag, cut one of the corners off about 1/2" up from corner. Pipe approx. 1 Tablespoon of mixture onto parchment paper until all mixture is utilized. Freeze for at least 2 hours then store in Freezer bag. | |
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