Pumpkin Pie

2 Dec

I was in charge of bringing a few different things this Thanksgiving, and pumpkin pie was one of them. I have not made a pumpkin pie since we drastically changed our diet earlier this year, and I ended up adapting a Paula Deen recipe I found on Food Network. My version is whole foods approved, and oh so yummy! Organic ingredients are always preferred of course.

photo(123)

Pumpkin Pie

Ingredients:

1 (8 ounce) package cream cheese, softened

2 cups canned pumpkin

1 cup coconut palm sugar

2 eggs

1 cup heavy cream

1/4 cup butter, melted

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1 homemade whole wheat pie crust (I will post this recipe soon!)

Directions:

Preheat the oven to 350 degrees F.

Press the homemade pie crust dough into a 9 inch pie pan, pressing up the sides of the pan to the top edge. Bake for 10 minutes.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer or standing mixer. Add the pumpkin and beat until combined. Add the sugar, and beat until combined. Add the eggs, heavy cream, and melted butter, and beat until combined. Finally, add the vanilla, and cinnamon, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: