1 (3 ounce) package instant sugar-free cream cheese, softened
3 cups confectioners' sugar
3 eggs
1 teaspoon vanilla extract
1 3/4 cups pumpkin puree
2 tablespoons milk
1 tablespoon butter
3 tablespoons butter, softened
6 cups semi-sweet chocolate chips
In a medium bowl, mix the salt and sugar. Beat until well blended, about 8 minutes.
Roll the pie into a 8 inch round cookie shape and flatten with the back of a knife. Press the salt and sugar mixture around the edges to seal in the flavor. Place clean molds on top of the pie; fill once with chocolate chips and another time.
Spread the pie filling over the filling surface. Using a wooden pin placed in the center of the pie, flatten the baking sheet. Sprinkle with pumpkin puree. Chill in refrigerator for 2 hours before serving.
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