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To stay cool in the summer, I am always looking trying to create recipes that can be stored in the freezer for cooling noms. This recipe has all the comfort of warm pumpkin pie, but healthier and refreshing at the same time. You also get that added bonus of having your kitchen smell like fresh pumpkin pie 😉
Keto Pumpkin Pie and Cream Freezer Sandwiches
What You’ll Need
Pumpkin Pie:
1/2 cup flax seeds
1/2 cup raw pumpkin
1/2 TSP ground nutmeg
1/2 TSP cinnamon
(or 1 tsp pumpkin pie spice)
Cream:
1/2 cup nonfat plain Greek yogurt
1/2 TSP cinnamon
1/4 TSP vanilla extract
What To Do
Pumpkin Pie sandwich halves: Preheat over to 300 degrees and line a baking sheet with parchment paper. Mash the pumpkin and the flax seeds together until they are well incorporated; stir in the spices. Spoon the mixture onto the parchment paper (I got six rounds) into rounds. Bake for 20-25 minutes; let cool.
Cream: Add all ingredients together and stir. Keep refrigerated while sandwich rounds bake. Once the bread is cooled, plop a heaping spoonful of the yogurt onto one of the rounds. Top with another and freeze for at least an hour. Enjoy! Tip: Let the sandwiches defrost on your counter for about 15 minutes before eating.
You might also like:
— Zero Carb Keto Turkey Pizza Crust
— Keto Chips (Crunchy, Salty, and Addicting!)
— The Ultimate Guide to Intermittent Fasting
Nutrition
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