Pumpkin Sex In A Pan Dessert

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground
  • 2/3 cup Pumpkin puree

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 4 Egg yolks

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 1/2 oz Chocolate, unsweetened
  • 1/2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 5/16 cup Cocoa powder
  • 1/2 oz Dark chocolate, sugar-free
  • 1/2 cup Swerve sweetener
  • 3/4 cup Swerve sweetening, powdered
  • 1 1/2 tsp Vanilla
  • 1/2 tsp Xanthan gum

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 3 pieces 3 tbsp butter in
  • 1/4 cup Butter
  • 10 oz Cream cheese
  • 1/4 cup Heavy cream
  • 2 1/2 cup Whipping cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup finely chopped pecans (optional)
• 1/4 cup powdered Swerve Sweetener
• 1/4 cup butter, melted
• 10 ounces cream cheese, softened
• 1/3 cup powdered Swerve Sweetener
• 1/4 cup heavy cream, room temperature
• 2/3 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp vanilla extract
• 1 cup unsweetened almond milk
• 1 cup whipping cream
• 1/2 cup Swerve Sweetener
• 4 egg yolks
• 1/2 tsp xanthan gum
• 1/4 cup cocoa powder
• 1 & 1/2 oz unsweetened chocolate, chopped
• 3 tbsp butter in 3 pieces
• 1/2 tsp vanilla extract
• 1 1/2 cups whipping cream
• 3 tbsp powdered Swerve Sweetener
• 1/2 tsp vanilla extract
• 1 tbsp cocoa powder
• 1/2 ounce sugar free dark chocolate

Directions

• Preheat oven to 325F and grease a 9x9 inch square baking pan (you can use 8x8 but your crust may take a little longer to bake).
• In a large bowl, whisk together the almond flour, pecans, and sweetener. Stir in butter until dough begins to clump together. Press firmly and evenly into prepared baking pan.
• Bake 15 to 20 minutes, until golden brown and just firm to the touch. Let cool.
• In a large bowl, beat cream cheese and sweetener together until smooth. Beat in cream, pumpkin puree, spices and vanilla extract until well combined.
• Spread mixture over cooled crust.
• In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
• In a medium bowl, whisk egg yolks until smooth. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
• Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 3 or 4 minutes.
• Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in vanilla extract.
• Let cool 15 minutes and then spread over pumpkin layer. Cover with plastic wrap flush to the surface and refrigerate at least 2 hours.
• Beat cream with sweetener and vanilla extract until stiff peaks form. Remove plastic wrap from chocolate layer and spread with whipped cream.
• Dust with cocoa powder (this works best through a fine sieve). Use a vegetable peeler or cheese slicer to shave chocolate over top.
• Chill another hour to help set completely.