- 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 before serving.
- Cuisine: low carb, keto, egg free, nut free, gluten free
- Serving Size: 1/2 cup
- Calories: 215
- Fat: 18g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
Keywords: Pumpkin recipes, keto recipes, keto pumpkin recipes, low carb pumpkin recipes, low carb desserts, keto dessert recipes