Pumpkin pie meets cheesecake for a perfect Thanksgiving treat! This recipe is the perfect marriage between two of my favorite treats and it offers protein, healthy fats, vitamin A and the perfect hint of Fall spice! Give it a try!
2 cans of pumpkin puree
2 cups of unsweetened coconut milk yogurt
3 packages of Greek yogurt cream cheese
2/3 cup of pure maple syrup
1 box of gluten free graham crackers
2/3 cup of Lakanto golden sugar substitute
2 tsp of ground cinnamon
2 tsp of ground nutmeg
1 tsp of vanilla extract
In a medium bowl, combine the cream cheese, coconut milk yogurt, vanilla extract and the Lakanto golden sugar substitute. Then, with a hand mixer mix it well on the lowest setting until it reaches a creamy texture and then set it aside. Then in a separate bowl mix together the pumpkin puree, maple syrup, nut meg and cinnamon. Lastly, remove the cracker from the package and put them in a large zip lock bag. Then with a rolling pin or glass mug crush them until they reach a sand like texture. Now comes the layering part! Sprinkle a layer of the graham crackers, cream cheese mixture and pumpkin repetitively in that order until you have run out of mixture. Then, top the trifle with the remaining graham cracker crumbs. Allow it to sit in the fridge for a minimum of four hours or over night than ENJOY! Happy Thanksgiving everybody!