Pumpkin Pie Filling
Grab your gluten free pie crust!
Ingredients
2 cups Cooked or Canned Organic Pumpkin
1 & 1/2 cups Heavy Cream
1/4 cup Organic Coconut Sugar
1/2 cup Organic Cane Sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Ginger
1/4 tsp. Nutmeg
1/4 tsp. Allspice
1/8 tsp. Cloves
2 beaten whole Eggs
Instructions
Pre heat your oven to 425 degrees.
Mix all the ingredients well until blended.
Pour into prepared pie shell, place on a cookie sheet on the middle rack of your preheated oven.
Close the oven door and immediately lower the oven temp to 350, bake approximately 55 minutes. (You may have to protect your crust with some foil if it is browning too quickly.)
The pie should puff up like a soufflé. Test with a knife it should come out clean. Cool before serving.
Serving
Serve with fresh whipped heavy cream, you can add bourbon, cinnamon, pecans, or walnuts to your cream, if you like.
Nutrient Information
Per serving, 8 servings
Calories 254
Total Fat 17g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 4g
Cholesterol 96mg
Sodium 162mg
Total Carbohydrate 23g
Dietary Fiber 0g
Sugars 21g
Protein 3g