
Pumpkin Pie
- 3 Eat Me Guilt Free Pumpkin Spice Brownies
- 2 Eat Me Guilt Free Vanilla Blondies
- SF whipping cream
- 2.5 cups of monk fruit powdered sugar
- 2 tablespoons cashew milk
- 16 0z or 2 cups of ghee
- 1 teaspoon vanilla extract
- 1/2 teaspoon of Wilton ready to use fondant
- Put all the whipping cream ingredients into a mixing bowl and whip in mixer till desired consistency.
- Slice 3 Pumpkin Spice brownies into two pieces diagonally so the result are two triangles from each brownie.
- Slice 1 blondie into 8 slices. These will be used as a makeshift crust.
- Take a pinch, the smallest possible of the fondant and use it as an adhesive for the blondie slice on the back of the Pumpkin Spice triangle.
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Spoon the monk fruit whipping cream on top of your slices and serve.
Enjoy!
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