Cream Cheese Pumpkin Pie

Yields 8 Slices

Approximately 37 sugar calories per slice

Ingredients for Pie

• 1 Can - Pumpkin Puree (56 Sugar Calories)
• 1/4 Cup - Coconut Sugar (192 Sugar Calories)
• 2 Tbs - Stevia In The Raw
• 2 - Eggs
• 1/2 Cup - Coconut Milk
• 8 oz - Cream Cheese
• 1 Tbs - Coconut Flour
• 2 Tsp - Pumpkin Pie Spice
• Pie Crust by All Day I Dream About Food. Use the pie crust recipe that's for the Pecan Pie (which I highly recommend to make too). I replaced the Swerve sweetener with 1 Tbs (48 Sugar Calories) of Coconut Sugar & 1/2 Tbs of Stevia. I also added 1 Tsp of Pumpkin Pie Spice.

Directions for Pie

1. Preheat oven to 350
2. Put all ingredients into a food processor and combine until mixed well. 
3. Pour into frozen pie crust
4. Bake for 1 hour and 15 minutes. Make sure to test the batter by using a butter knife. Only a little batter will stick to the knife.   
5. Let cool before placing in refrigerator for a couple hours or over night. 
6. Serve with Real Whipped Topping. 

Enjoy!

Pumpkin Spice Crumb Bars

Yields 9 Bars

Approximately 43 sugar calories per bar

Ingredients for Crust

• 1 Cup - Almond Flour
• 1 Tsp - Baking Soda
• 1 Tsp - Baking Powder
• 1/2 Cup - Coconut Palm Sugar (384 Sugar Calories)
• 1/4 Tsp - Sea Salt
• 1 Tsp - Ground Cinnamon
• 1/4 Tsp - Ground Cloves
• 1/2 Cup - Unsalted butter melted

Ingredients for Filling

• 1 Cup - Greek Yogurt
• 1/2 Cup - Pumpkin Puree
• 6 Tbs - Stevia
• 2 Tbs - Coconut Flour
• 1 Egg
• 1 Tsp - Pure Vanilla Extract

Directions for Crust

1. Preheat oven to 375
2. Whisk together dry ingredients in a medium sized bowl. 
3. Then add butter till dough forms.
4. Reserve 3/4 Cup for crumbly topping.
5. Press the remaining dough into an 8 x 8 glass dish. Spray with Butter or Baking Spray.  

Directions for Filling

1. Mix all ingredients in a medium size bowl. 
2. Pour over crust.
3. Sprinkle on the crumbly topping.
4. Bake for 30 minutes.
5. Refrigerate overnight; enjoy the next morning with a cup of pumpkin latte. 

Enjoy!

Pumpkin Pancakes

Yields 11

Approximately 22 Sugar Calories per pancake

Ingredients for Pancakes

• 5 Tbs - Coconut Flour
• 1 Cup - Almond Flour
• 4 Tbs - Coconut Sugar (192 Sugar Calories)
• 1/2 Tsp - Cinnamon
• 1/2 Tsp - Ground Ginger
• 1/8 Tsp - Nutmeg
• Pinch - Ground Cloves
• 2 Tbs - Flaxseed *Pureed
• 2 Tsp - Baking Soda
• 1/2 Tsp - Baking Powder
• 1 Cup - Unsweetened Vanilla Almond Milk
• 6 Tbs - Pumpkin Puree
• 2 Tbs - Butter Melted
• 3 Eggs - 1 Whole Egg & 2 Egg Whites

Ingredients for Whipped Topping

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/2 Tsp - Pumpkin Pie Spice

Directions for Pancakes

1. Whisk together all of the dry ingredients.
2. Add remaining ingredients. Whisk till well combined. 
3. Let sit for a few minutes so the batter can thicken. 
4. Spray pan with butter spray. Heat pan to medium low. Using a 1/4 measuring cup, scoop batter onto pan to create a pancake 3" in diameter. Batter will be thick due to the coconut flour. Use the back of the cup to flatten pancakes. 
5. Cook for approximately 3 minutes, flip and cook an additional 2-3 minutes.
6. Let cool, then top with pumpkin pie whipped topping and sprinkle on additional pumpkin pie spice.

Directions for Pumpkin Pie Whipped topping

1. In a medium sized bowl whisk together sugar and pumpkin pie spice.
2. Pour in heavy cream. Whisk again till well combined.
3. Using a handheld mixer. Beat on low until peaks form. Make sure to not over beat. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Enjoy!

Pumpkin Latte

Yields 5 Latte Cups

Approximately 19 Sugar Calories per Latte

Ingredients

• 1 Cup - Coconut Milk
• 1 Cup - Heavy Whipping Cream
• 2 Tbs - Coconut Palm Sugar (96 Sugar Calories)
• 1 Tsp - Pumpkin Pie Spice
• 4 Tbs - Canned Pumpkin
• 1/2 Tbs - Pure Vanilla Extract or 1 Tbs - Imitation Vanilla Flavor
• 2 Cups - Brewed Coffee
• Land O'Lakes Whipped Cream

Directions

1. In a medium sauce pan whisk together coconut milk, coconut palm sugar, pumpkin pie spice, and vanilla extract.
2. Cook on medium low till ingredients are well combined. About 5-7 minutes.
3. Take off heat and whisk in 2 cups of brewed coffee.
4. Pour into latte cups.
5. Top with whipped cream and sprinkle on pumpkin pie spice. 

Enjoy!

Mini Pumpkin Cakes

 For 6 Small Cakes

Approximately 40 Sugar Calories each

For 3 Large Cakes

Approximately 80 Sugar Calories each

Ingredients for Cake

• 1/4 Cup - Coconut Sugar (192 Sugar Calories)
• 1/2 Cup - Almond Flour
• 1/4 Cup - Coconut Oil
• 1/2 Tsp - Baking Soda
• 1/4 Tsp - Baking Powder
• 1/2 Tsp - Ground Cinnamon
• 1/8 Tsp - Ground Ginger
• 1/2 Cup - Pumpkin Puree
• 3 Eggs - 2 Eggs Whites & 1 Whole Egg
• 2 Tbs - Flaxseed *Pureed

Ingredients for Whipped Topping

• 1 Cup - Heavy Whipping Cream
• 1 Tbs - Coconut Sugar (48 Sugar Calories)
• 1/2 Tsp - Pumpkin Pie Spice

Directions for Cake

1. Whisk together dry ingredients in a medium sized bowl. 
2. Then add eggs and pumpkin puree. Mix till well combined. 
3. Add coconut oil last and whisk together.
4. Divide batter into 3 coffee mugs.
5. Heat each mug for 3 minutes or sooner depending on watts. We have an older model. 
6. Once cooked the cake should come out of mug easily. Split cake in half and add whipped topping. Sprinkle on pumpkin pie spice. 

Directions for Whipped topping

1. In a medium sized bowl whisk together sugar and pumpkin pie spice.
2. Pour in heavy cream. Whisk again till well combined.
3. Using a handheld mixer. Beat on low until peaks form. Make sure to not over beat. 

*Puree flaxseed in a magic bullet till pureed to powder form.

Notes: Double the batch to make 12 cupcakes. Bake at 350 for 25 minutes. 

Enjoy!

Pumpkin Coconut Muffins