Pumpkin Pie Delight
Pumpkin Pie Delight
I was never a fan of pumpkin pie growing up and in my earlier adulthood because the texture of the pie. So, I decided to do what I do, add my twist. And voila! I am so a fan now! You don't have to wait around for the holidays to enjoy a delicious pie!
Equipment
- Mixer (Hand or Stand)
- 9-inch pie pan
Ingredients
Pie Filling
- 4 ounces cream cheese (I use 1/3 fat)
- 15 oz can 100% pure pumpkin (no pumpkin pie filling)
- 1/2 to 3/4 cup light brown sugar
- 1/8 tsp sea salt
- 1/4 cup pure butter (unsalted)
- 2 large eggs
- 1 yolk
- 3/4 cup full fat coconut milk (half and half or heavy cream)
- 1/4 cup heavy cream ( or 3 tablespoons coconut milk)
- 1 1/2 tsp pure vanilla extract
- 3 tsp Herbs of Eden Organics Pumpkin Pie Blend
- 1 pie crust
- heavy whipping cream for topping
- 2 tbsp flour
Instructions
Filling Instructions
- Preheat oven to 350 degrees F.
- Put the pie crust in a (9-inch pan) pie pan, press down and make crimps with fingers along the top of crust. If you are not pressed for time stick the pie crust in the refrigerator for about 30 minutes. This helps it to firm up. If move on to next instruction.
- Remove from refrigerator and add prepare the crust for a blind bake. Add a wide piece of parchment paper over the crust and add your pie weights, filling about three-quarters full with the pie weights. This can be beans, rice or pie weights. Place in the oven and bake for 15 minutes. Carefully remove the weights and bake for an additional 5 minutes. The crust should be dried out and a lightly in color. Remove from oven and sit on rack. Increase oven to 375 degrees F.
- Mix the sugar, flour, salt and spices together. Set aside. Slight beat eggs and yolk in a small bowl and set aside.
- While crust is baking prepare the filling. Whip heavy cream and put in refrigerator Add room temp cream cheese to mixing bowl and whip, mix in melted butter and sugar mixture and then add the pumpkin, vanilla extract continuing to mix and then and add milk, mix well for about 1 minute on medium speed or lower if the mixture is popping out of the bowl. Taste to see if you want to make adjustments by adding more sugar and spices and then add eggs and mix well. Use a spatula to remove mixture from sides. Remove cream from refrigerator and add to pumpkin mixture. Mix on low for about 30 second, making sure cream in folded in well. Pour into prepared blind-baked pie crust.
- Bake for 15 minutes on 375 and then reduce to 350 and bake 45 to 50 minutes or unto the filling set in the center. When's ready it may be a little jiggle in the center, but it is fine. I like my pie to get a little color on top, darker than the actual pie filling. Remove from oven to cooling rack. Let rest and enjoy. I enjoy mine with whipping cream on top.
