I just love this time of the year! There is nothing like the fall colors, crisp morning walks where you can see your breath, and chilly nights by the fire. Pumpkin lattes are in season, the turtleneck sweaters are out, and we turn our attention to everything pumpkin, nuts, and spice when it comes to our recipes. If you are looking for an easy alternative to pumpkin pie for your Thanksgiving meal this year, look no further because these confections are basically a pumpkin pie in bite sized pieces. Serve 'em up on your best platter and forget about it. Everyone can just help themselves. (Psst! Keep some set aside for later... these little guys are healthy enough to have for breakfast alongside your harvest latte the next morning!)
- 8 oz. cream cheese, softened
- 6 T unsalted butter, softened
- 1 - 15 oz. can pumpkin puree
- 1 tsp maple extract
- 20 drops liquid stevia
- 1 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 1/4 tsp ground clove
- pinch of salt
- 2 cups pecans
- zest of 1 orange, topmost layer only
- pinch of powdered pure leaf stevia
In a stand mixer with the paddle attachment (you can also use a wooden spoon and lots of elbow grease!), cream the butter and cream cheese together at medium speed until well blended. With the mixer running, add in the pumpkin, maple extract, liquid stevia, cinnamon, nutmeg, clove and salt. After a couple of minutes and once everything is thoroughly mixed, scrape the cheese mix into a bowl and chill for at least two hours.
While the truffle mix is chilling, make the nut coating by pulsing the pecans, orange zest, and powdered stevia in a food processor for a minute or two or until very finely chopped, but not ground. Transfer to a bowl and cover until ready to use.
When the truffle mix has chilled, remove from the refrigerator. Using a spoon, scoop out enough to make a golf ball sized truffle. Roll between the palms of your hands until a nice round ball forms, then drop the ball into the nut mixture. Gently roll it round in the nut mixture until all sides are coated. Place on a sheet pan. Repeat until all of the mix is used, placing the truffles closely on the pan but not touching. If you need to layer the truffles, use plastic wrap between the layers so that they don’t stick together. Freeze overnight or until solid, then separate into ziplock bags. When ready to eat, thaw the truffles in the refrigerator until soft. Serve on plates drizzled with caramel sauce.
and Macros Per Piece: