Gluten-Free, Vegan, Serves 9-12
- 8 ounces vegan cream cheese
- 1 cup pumpkin puree
- 1/2 cup xylitol sugar
- 2 1/2 cups coconut whipped cream
- 1/2 tsp pumpkin pie spice
- 18-24 gluten-free tortillas
- 6 Tbsp vegan butter melted
- 2 tsp cinnamon ground
- caramel sauce
- 2 tsp stevia sugar
Directions:
In a large bowl, cream the cheese, pumpkin, xylitol, and pumpkin pie spice until well blended. Gently fold in the whipped cream. Divide the mixture evenly between the tortillas. Roll each up and put on to a serving dish. In a small bowl, combine the butter, sugar, and cinnamon. Brush over the tortillas and top with caramel sauce.