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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup powdered sugar (divided)
- 1 1/2 tsp. pumpkin pie spice
- 3/4 cup flour (Use gluten-free alternatives for a gluten-free dessert)
- 1 tsp. baking powder
- 3 eggs
- 1 cup granulated sugar
- 1/4 tsp. salt
- 3/4 cup canned pumpkin
- 4 oz. cream cheese (softened)
- 1 cup chopped walnuts
- 1 1/2 cups whipped topping (thawed)
- 2 cups pumpkin puree
- 1 Tbsp. coconut oil
- 1/2 cup coconut milk
- 1/3 cup coconut flour
- 1 Tbsp. gelatin powder
- 1/4 cup tapioca starch
- 2 tsp. canela
- 1 tsp. ground ginger
- 1 tsp. baking soda
- 3/4 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/2 cup coconut butter
- 1 tsp. vanilla
- 1 box gingerbread (Betty Crocker Cookie Mix)
- 2 Tbsp. canola oil
- 1 cup pumpkin puree
- 1/2 cup water
- 3 cups powdered sugar
- 8 oz. cream cheese (cubed)
- 5 Tbsp. butter (softened but not melted)
- 1/2 tsp. vanilla
- 1/4 cup eggnog
- 1/4 cup powdered sugar
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