(NO BAKE) PUMPKIN CHEESECAKE BITES

8 ounces cream cheese
½ cup pumpkin purée, like this one
6 tbsp sweetener of choice: erythritol granular for low carb (like Swerve), or coconut sugar for primal
1 ½ tsp pumpkin pie spice
1 tsp vanilla extract
Coating Ingredients
⅓ cup pecans, finely minced
2 tbsp sweetener (erythritol granular for low carb & coconut sugar for primal)
1 tsp cinnamon

Line a baking sheet with parchment paper or wax paper.
Using an electric mixer or stand mixer, combine the first 5 ingredients and beat until thoroughly blended.
Freeze the mixture in the bowl or in a round candy mold (or ice cube tray) for 30 minutes or more until firm enough to form into balls.
In a medium bowl combine all the coating ingredients and stir together. Set aside.
Using a cookie scoop or your hands, form a ball or mound with the chilled pumpkin cheesecake mixture ( or release from the candy mold).
Roll each cheesecake ball in the coating until covered, and place on lined baking sheet. Re-freeze for 20 minutes or refrigerate until firm, then serve. Store these in the fridge in a covered container.

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