Ingredients:

• 1/4 cup pumpkin puree
• 1 oz softened cream cheese
• 1 TBSP sugar substitute
• 1 TBSP sugar-free pumpkin spice creamer
• 1 tsp pumpkin spice
• 1 TBSP coconut flour
• 10 tsp coconut oil
• 10 tbsp sugar-free white chocolate chips (I use Bake Believe)

Instructions:

In a small microwave safe bowl, microwave 1 tbsp of white chocolate chips and 1 tsp of coconut oil for no more than 10 seconds. Remove and stir, chocolate should be smooth. Spoon mixture into molds, filling two or three molds only halfway full. Repeat melting and filling until all molds are halfway full of white chocolate. Freeze until set, about 10 minutes. In a mixer, beat together pumpkin, cream cheese, sweetener, creamer, and pumpkin spice until smooth. Add coconut flour and blend. Remove white chocolate from freezer. Place a small dollop of pumpkin filling (1/2-1 tsp) into the center of each white chocolate mold, careful that none of the filling touches the edges of the mold. As previously melt more white chocolate/coconut oil in small batches and fill the remainder of the molds. Freeze until completely firm, 30 minutes-1 hour. Carefully. remove from molds and serve.