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I am going to have to say for being gluten and sugar free these are by far the best pumpkin cream pies ever! Not many carbs either my friend. Life is great, especially these cream pies.
Of course, you can’t have just one..I could really eat the entire batch and have my tummy hurt. These were that good – yep, that good.
When my hubby came home from work, I didn’t really want to tell him I made pumpkin cream pies. I wanted them all for myself – HOW RUDE.
I finally gave in and told him, he tried one and wanted the whole entire batch. Do you think I told him they were gluten and sugar free? Nope, but I should of. Trust me, he would not have tried ONE if I told him that.
Is your hubby like that?
Don’t these look so delicious? Come to mama, please. 🙂
Here comes the recipe, my friend.
Here is a great pumpkin spice mix you can use in this recipe.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 4 tbsp butter (we used Kerrygoldgrass-fed), softened
- 1/2 cup cream cheese softened
- 1 tbsp truvia
- 9 drops of liquid stevia
- 1 tsp vanilla extract
Ingredients
Cream
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Rate this recipe!
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- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper.
- Combine eggs, egg whites, pumpkin puree, butter, vanilla, truvia, and stevia in a mixing bowl. Beat until well-combined using an electric mixer.
- Mix the dry ingredients together: coconut flour, salt, and baking soda.
- Gradually add the dry ingredients into the wet ingredients.
- Beat until well-combined and there are no clumps, about 2 minutes.
- Using a tablespoon of cookie dough, shape into balls, pat down using your hands, and place on parchment lined baking pan.
- Bake for 10-12 minutes, usually 10 mins works like a charm.
- After the cookies cool, whip up the cream for the cookies.
- Using a spoon, place a little bit of cream on the bottom of one cookie and top with another cookie.
- Repeat until all cookies are completed.
- Serve and enjoy! 🙂
If you would like, you can add a tsp of pumpkin pie spice to the cream and create a tad bit more of a pumpkin pie spice taste.
What are you favorite pumpkin treats?
This looks great. I love pumpkin desserts at our houseI can’t wait to try it out. Each Monday, I have a Meatless Meal link up. I would love it if you’d share this recipe with my readers. If you’re interested, you can find the link at http://www.LittlestSweetPea.com
Thanks!
Thanks for stopping by!! Can’t wait to link up on Monday (:
So great to have a gluten free version of woopie pies and I love the seasonal pumpkin flavor. thanks for sharing this with us on foodie friday.
MMM – these look *so* good. Of course, I am partial to pumpkins and fall… thanks for sharing the recipe!
Stopping by from the Time To Sparkle link party! I saw gluten free something something cream pie, clicked and I couldn’t wait to see the recipe! I do not have coconut flour. Just bought a bag of tapioca flour. Do you think that would work?
My mouth is watering!
Kelly – Thanks for stopping by! Hmm, I have never worked with tapioca flour before, but I do not think it is as absorbs as much liquid as coconut flour does. You might have to cut down on the liquid (eggs) and add more flour. Might have to buy a bag to try it out! Good luck 🙂
You’re killing me – really killing me. I’m not going to be able to eat breakfast for thinking about these. Thanks for linking at Trim Healthy Tuesday!
Ohh, I love all things pumpkin, I am going to try this recipe for sure! I bet it goes well with coffee
OOOHHHH, YUM! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Hi- I just made these…yummy!
But the part where you said you shaped them and patted them down confused me because the dough was sticky and wetish. It still worked but I’m wondering what I did wrong. I did substitute all almond flour instead of the coconut flour, but I’m not sure that would make a difference, would it?
Thanks so much for stopping by! The reason why your dough was sticky was because of the almond flour. When you use coconut flour you need more moisture in your mix because it will absorb A LOT. Almond flour doesn’t absorb the way coconut flour does.
You also will want to pat them down because they aren’t like a typical cookie – will not expand. I hope that helps! 🙂
You were featured at Trim Healthy Tuesday !!!
Chelsea…Found you through link up at Gwen’s Nest and can’t wait to try these. My son enjoys whoopie pies so this might be right up his alley. Thank you for sharing. I host a link up on Mondays. Feel free to share this there if you want. Have a blessed week.
Hi Naomi – Thanks for stopping by! I will remember to link up on Mondays with you – yay! 🙂
I don’t have liquid stevia! Is there a substitution? I have truvia and nunaturals.
Thanks
Amy – Thanks for stopping by! You could use a couple shakes of Nunaturals. 🙂
YUM!!! These look delish! Thanks so much for sharing. : )
Joy – Thanks for stopping by (:
I have all of these ingredients on hand except coconut flour. Can I use all almond flour? thanks!
Tiffany – Thanks for stopping by! Coconut flour can be tricky to sub out because it absorbs so much liquid. In order to use almond flour, you would have to cut back on the liquids and eggs. I need to experiment with almond flour with these! Hope that helps 🙂
Hi. I found you through the THM fb page. I really want to try these! I’m allergic to almonds. Do you have a suggestion for a sub? I’m also allergic to peanuts.
Thank you!
Wendy – Thanks for stopping by. You can try just leaving out the almond flour, I think that should be fine. 🙂
I only have truvia and some erythritol? What can I substitute for the liquid stevia? Do I just use more truvia?
Janet,
If you do not have Stevia, then you can add more Truvia. It might have a mild cooling taste because of the extra Truvia. Thanks for stopping by 🙂
Hi, Is there a way I can print out this recipe, Pumpkin cream pies? I would love to be able to do that. It’s so much quicker than writing it out. Thanks,Vicky
Hi Vicky,
Yes, in the top right hand corner there is a print button. Thanks for stopping by! 🙂
Help me with the serving size here for THM. Do you mean the whole recipe yields one serving? Or is it nine servings? Just want to know before I make this how much I can devour! 🙂
Vickie – It yields 9 and you can enjoy 1. 🙂
Thank u!
Any idea how many calories are in these? I just made them and they are outstanding.
Tamara – So glad you enjoyed them! They are 154 calories each (checked on my fitness pal). Having just one cream pie is a serving 🙂
Thank you! 🙂
These look delicious! I can’t wait to try your recipe!
I can’t wait to try these! I might even try a peanut butter/chocolate version (leaving out the pumpkin and associated spices though). Love THM recipes!!
Just wanted you to know that your recipe is being featured in a pumpkin dessert round up today on Simple Living and Eating. I will be pinning and tweeting it this week.
these look amazing!!! Quick question though, one of my kiddos has coconut/tree nut/peanut allergies– do you have any suggestions on replacing the coconut flour and almond flour? I would love to make these!!!