Pumpkin Pie

 

Start with a Gluten Free Pie Dough.  Our recipe is here.

1 (8 oz) package cream cheese room temp
2 cups (1 pound) pumpkin
1 cup ( 6.5 oz) organic sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks
1/4 cup (1/2 stick) melted organic butter
1 teaspoon vanilla extract
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground clove
1 teaspoon ground nutmeg

In a large mixing bowl, beat the cream cheese. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, ginger, clove, and nutmeg beat until incorporated.

Pour the filling into your 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 and top each piece with a generous amount of whipped cream.

Pumpkin Pie 1
Pumpkin Pie 1
Pumpkin Pie 2
Pumpkin Pie 2

adapted from www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe.html?oc=linkback

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