With a FALL Dessert Like This – You’ll Never Settle for Glucose Spikers!

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Dennis Pollock shares a non-glucose-spiking dessert that is light, sweet, and perfect for diabetics.

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My recipe for "Pumpkin Pudding"
Pumpkin Dessert Pudding / Custard
Ingredients
8 oz cream cheese, softened (you could use cream cheese spread, which is already soft)
1 cup pure pumpkin, like Libbys Pure Pumpkin
½ cup powdered NON-SUGAR sweetener (not granular), (a little less than 1/2 cup works for me)
1 tsp pumpkin pie spice
1 tsp vanilla extract
Handful of pecan pieces, crushed peanuts, or nuts of your choice (not cashews)

Instructions
1 In a mixing bowl, beat softened cream cheese until smooth.
2 Add pumpkin, sweetener, pumpkin pie spice, and vanilla extract. Mix until well combined.
3 Add the nuts into the mix and stir
4 Spoon into 3 serving larger coffee mugs or ramekins.
5 Chill in the fridge about one hour.
6 When ready to eat put a little whipped cream on top.
7 You might want to add a few more nut pieces to the whipped cream for extra yumminess.

Original (Victor French) video about this dessert: