Pumpkin Creme Pies
A classic favorite made for the holiday season!
Ingredients
Cookies
- ¾ cup Pumpkin Puree canned is fine
- ¼ cup Butter softened
- ¾ cup Truvia
- 1 TBSP Molasses
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- ½ tsp Nutmeg
- 1 TBSP Cinnamon
- ⅛ tsp Clove
- ½ cup Ground Flaxseed
- 2½ cup Almond Flour
Filling
- 1 block Cream Cheese softened
- 1 cup Powdered Truvia
- 1 tsp Vanilla Extract
- 1-4 TBSP Almond Milk added until desired consistency is reached
Instructions
- In a medium bowl, mix together pumpkin, butter, truvia, molasses, eggs and vanilla.
- Add baking powder, spices, flaxseed and almond flour and mix until well combined
- Using a cookie scoop, scoop dough onto a prepped cookie sheet.
- Bake at 350℉ for 13-15min
- As soon as you remove the cookie sheet from the oven, use the bottom of a glass to flatten cookies to 1/4in think (It is better to sandwich them when they are thinner.
- While cookies are cooling, mix together all filling ingredients in a stand mixer or with a hand beaters so that you can whip the topping to your desired consistency.
- Add almond milk one tablespoon at a time. If you do add too much, add more powdered truvia to help adjust consistency.
- When cookies are cooled, place filling into a ziploc bag and cut the corner so that you can pipe a thick layer of filling on to half of the cookies. Top with the other half to make pumpkin creme pies. Enjoy!