In a small saucepan on medium heat, heat up coconut milk, cream, pumpkin puree, and water. Add white chocolate chips, vanilla, spices, and butter. Stir constantly until butter and chocolate is melted and erythritol is dissolved. Serve with whipped cream and/or an additional sprinkle of nutmeg.
10 tbsp sugar-free white chocolate chips (I use Bake Believe)
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.
Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, pumpkin puree, melted coconut oil, and vanilla extract. Mix until thoroughly combined. Spoon batter into piping bag and dispense onto cookie sheet in spiral shapes. Bake for 15-20 minutes. Check the muffin tops after 15 minutes by flipping one of them over with a metal spatula, they should be slightly browned on the bottom.