Pumpkin Cheesecake Truffles

prep time: 5 minutes, plus at least 3 hours to chill yield: 8 truffles (1
per serving)

5 ounces cream cheese (½ cup plus 2 tablespoons)
(Kite Hill brand cream cheese style spread if dairy-
free), softened
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 to 2 teaspoons unsweetened cashew milk or hemp
milk, warmed
¼ cup pecan meal or almond meal
2 tablespoons fresh or canned pumpkin puree
¾ teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
3 tablespoons crushed walnuts or pili nuts, for
garnish (optional)
Pinch of ground nutmeg, for garnish

1. Place the cream cheese and sweetener in a bowl
   and mix with a hand mixer until smooth. Remove 2
   tablespoons of the sweetened cream cheese and place it
   in a small bowl for the topping. Add a teaspoon of
   warm cashew milk to thin the topping and mix until
   smooth. If it’s still too thick, add another teaspoon of
   milk. Transfer the topping to a small resealable plastic