Add the softened cream cheese, softened butter, pumpkin puree, sweetener and pumpkin pie spice to a food processor. Blend for 1 to 2 minutes, scraping down the sides once or twice, until completely smooth.

Spoon the mixture into a 24-cavity silicone pumpkin mold. No mold? Drop 24 even spoonfuls onto a baking sheet lined with a silicone mat or parchment paper, or pipe the mixture into shapes with a piping bag.

If using a mold, tap it firmly on the counter a few times to release any air bubbles, then run a flat spatula over the top to level each fat bomb and push any excess into unfilled cavities.

Freeze for at least 3 hours, until completely firm.

Pop the fat bombs out of the mold and store them in a freezer bag or airtight container in the freezer. Let them sit at room temperature for 5 to 10 minutes before eating.