These Pumpkin Pie Twists at Deliciously Sprinkled looked so good that I had to come up with a Trim Healthy Mama version. It is pumpkin season after all. I just got down my fall decorations from the attic and put pumpkins on the steps leading up to the front porch.
My husband is a big pumpkin fan and I’m a tiny pumpkin fan. I like pumpkin when it tastes more like cinnamon than pumpkin. I do not like pumpkin pie but I do like my cousin Theresa’s Pumpkin Roll. And I love these Pumpkin Pie Twists. The pumpkin flavor is subtle which is perfect for me. If you want to these to taste more pumpkiny you can cut back on the cinnamon and other spices.
Pumpkin Pie Twists – Low Carb, Sugar/Grain/Gluten Free, THM S
Dough Ingredients:
8 oz mozzarella, shredded or cubed
2 oz cream cheese
1 egg
1/3 cup almond flour
1/3 cup coconut flour
2 tbsp Trim Healthy Mama gentle sweet sweetener (or my sweetener)
1 tsp vanilla
1 tsp baking powder
Filling Ingredients:
1/2 cup pumpkin puree
3 tbsp Trim Healthy Mama gentle sweet sweetener (or my sweetener)
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg, optional
Cinnamon Topping:
1 tbsp Trim Healthy Mama gentle sweet sweetener (or my sweetener)
1 tsp cinnamon
coconut oil spray or butter
Directions:
Preheat oven to 350.
Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ingredients. Set aside.
Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
Once the dough is a uniform color wet your hands and press it into a large rectangle on a piece of parchment paper. Cut it in half. Spread the pumpkin filling on one half of the dough. Top with the other half. Using a pizza cutter slice the dough into 8 strips and then slice those in half. Pick them up one at a time and twist them twice putting them down on a parchment lined baking sheet.
Spray with coconut oil spray or brush with a little butter and then sprinkle the cinnamon sweetener on top.
Bake for 25-35 minutes until golden brown.
Yields 16 cookies
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe
Ingredients
- 8 oz mozzarella, shredded or cubed
- 2 oz cream cheese
- 1 egg
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 2 tbsp Trim Healthy Mama gentle sweet sweetener (or my sweetener)
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 cup pumpkin
- 3 tbsp Trim Healthy Mama gentle sweet sweetener (or my sweetener)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg, optional
- 1 tbsp Trim Healthy Mama gentle sweet sweetener (or my sweetener)
- 1 tsp cinnamon
- coconut oil spray or butter
Instructions
- Preheat oven to 350.
- Mix together the pumpkin filling ingredients. Set aside. Combine the cinnamon topping ingredients. Set aside.
- Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients.
- Once the dough is a uniform color wet your hands and press it into a large rectangle on a piece of parchment paper. Cut it in half. Spread the pumpkin filling on one half of the dough. Top with the other half. Using a pizza cutter slice the dough into 8 strips and then slice those in half. Pick them up one at a time and twist them twice putting them down on a parchment lined baking sheet.
- Spray with coconut oil spray or brush with a little butter and then sprinkle the cinnamon sweetener on top.
- Bake for 25-35 minutes until golden brown.
| Nutrition Facts |
| Amount Per Serving, 16 servings per recipe |
|
Calories 79
|
|
%Daily Value
|
|
Total Fat 5.6g
9%
|
|
Saturated Fat 3.0g
15%
|
|
TransFat 0.0g
|
|
Cholesterol 22mg
7%
|
|
Sodium 101mg
4%
|
|
Total Carbohydrates 2.4g
1%
|
|
Dietary Fiber 0.8g
3%
|
|
Sugars 0.5g
|
|
Protein 5.2g
|
|
Vitamin A 27%
Vitamin C 1%
|
|
Calcium 13%
Iron 3%
|
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I’m wanting to make this soon but I do not have almond flour. I have the THM baking blend, Briana’s baking blend and coconut flour?? Any ideas if that would work in place of the almond flour??
Yes, either of the baking blends should work.
You are a great cook. I love all your recipes. My food processor is on the fritz. Would the dough hook on my kitchenaid mixer work?
Yup!