Pumpkin Pie


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

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