Calories: 488 Proteins: 4 Carbs: 58 Fats: 28 Serves: 8
1 whole wheat pie crust
2 c canned pumpkin
1 c cream cheese, softened
2/3 c BBF Agave
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1/4 tsp salt
1 egg + 2 yolks, slightly beaten
1/4 c BBF Virgin Coconut Oil, melted
1 tsp Vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger (optional)
1. Preheat oven to 350°F
2. Mix all filling ingredients in large mixing bowl with an electric beater
3. Pour filling into pre-cooked pie crust and bake for 50 minutes or until center is set
4. Place the pie on a wire rack and let cool to room temperature
5. Serve with Agave Sweetened Whipped Cream
Makes 8 servings
Tips and Notes:
For a lower fat version, use low fat cream cheese and substitute whole milk for half and half
