Skip to main content

Effingham Magazine

Pumpkin Cheese Whips!

8 oz can pure pumpkin Whipped cream cheese (Can also use ricotta cheese instead) Pumpkin spice 6 splenda packets (optional) 2 oz cups Piped in ziploc bag & lightly sprinkle cinnamon on top!


Recipe borrowed from Facebook Page of Anisa Grantham, LPC, MAC 

Visit her facebook page for more Low Carb Recipes!