Servings: 10

12 ounces cream cheese, softened 12 ounces cream cheese, softened
 
1 – 15 ounce can unsweetened pumpkin puree 1 - 15 ounce can unsweetened pumpkin puree
 
1/2 cup confectioners erythritol (Swerve) ½ cup confectioners erythritol (Swerve)
 
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
 
2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe below) 2 tablespoons Pumpkin Pie Spice, more to taste (get the recipe below)
 
3/4 cup heavy cream ¾ cup heavy cream

In a large mixing bowl, combine the cream cheese and pumpkin puree. Using a hand mixing, cream the two together until there are no visible clumps and the mixture is smooth and creamy.
Add the erythritol, vanilla extract, pumpkin pie spice and heavy cream. Mix until all ingredients are well incorporated.
Refrigerate for an hour and top with whipping cream and pumpkin spice sprinkle before serving.
Calories: 215
Fat: 18g
Carbohydrates: 3g
Fiber: 1g
Protein: 3g
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PUMPKIN PIE SPICE
INGREDIENTS
¼ cup cinnamon
2 tablespoons ground ginger (I use this brand)
1 tablespoon ground nutmeg
2 teaspoons ground cloves
INSTRUCTIONS
Combine all ingredients and store in an airtight container or spice jar. These are my favorite jars.
NOTES
If you want to make this a sweet seasoning blend, try adding 2 tablespoons of confectioners erythritol. DELISH!!
NUTRITION
Serving Size: 1 tablespoon