Ingredients
Filling
- 4 8 oz containers of cream cheese- make sure it has no sugar in it left at room temperature
- 1 1/2 Cups Swerve Granular Sweetener
- 4 Eggs
- 1 Cup canned pumpkin puree
- 2 Tsp pumpkin pie spice
Crust:
- 1 1/2 Cups Almond Meal
- 1/4 Cup melted butter
- 3 Tbs Swerve Granular Sweetener
- 1/4 Tsp pumpkin pie spice
Garnish: (optional)
- A beautiful swirl of whipped cream
- Dash of pumpkin pie spice
Instructions
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Preheat oven to 300 degrees
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Line a Large 12 x 9 baking pan with parchment paper leaving some paper out on the sides
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Using a large bowl mix together all of the crust ingredients
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Pour crumbs into prepared pan and press all of the crumbs down firmly as flat and as smooth as you can
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In your mixer combine the cream cheese and Swerve until fluffy
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Add the eggs and mix
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Gently spoon half of the mix onto the crumbs evenly
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With the remaining cheese mixture add the pumpkin puree and pumpkin pie spice and whisk well
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Pour pumpkin mixture onto cheese layer and smooth out carefully
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Bake in Oven for 50 minutes
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Turn oven off and allow to cool with the oven door open for 1 hour or more
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Refrigerate a day in advance of serving or a minimum of 5 hours
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Serve cut into 20 bars
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Topped with whipped cream and a dash of pumpkin pie spice (optional)
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We may earn a commission if you make a purchase, at no additional cost to you.
12/04/2023 04:05 am GMT
We may earn a commission if you make a purchase, at no additional cost to you.
12/04/2023 05:30 am GMT
