Pumpkin Parfait with Cinnamon Pecan Crust
You Will Need:
For The Crust
4 Tablespoons Peanut or Pecan Butter
Water
For The Filling:
1 Cup Pumpkin Puree
8 oz Cream Cheese - Softened
1 Cup Heavy Whipping Cream
1 Teaspoon Vanilla
2 Teaspoons Pumpkin Pie Spice
1/3 - 2/3 Cup Sweetener, To Desired Taste
Mix the K Bite Mix and desired Nut Butter to a crumb stage. You can add water, 1 teaspoon at a time to reach desired crumb texture. Set aside.
In another mixing bowl, add cream cheese and beat until fluffy. Add Pumpkin Puree, Vanilla and Pumpkin Pie Spice and mix until well combined.
Add Heavy Whipping Cream and 1/3 Cup Sweetener and mix until light and fluffy. Taste for sweetness and adjust accordingly.
We used dessert tasting glasses but you can use any container you prefer. Start by filling the bottom of the container with desired amount of crust. Top with Pumpkin FIlling and top with additional Whipped Cream and sprinkle with Pumpkin Pie Spice, if desired.
Carb Count depends on size of container. If using the dessert tasting glasses Net Carb count will come in at 2.5 - 3 Net Carbs.
