Pumpkin Pie

Calories: 488Carbs: 58Proteins: 4Fats: 28Serves: 8


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1 whole wheat pie crust
2 c canned pumpkin
1 c cream cheese, softened
2/3 c BBF Agave

111 in stock

1/4 tsp salt
1 egg + 2 yolks, slightly beaten
1/4 c BBF Virgin Coconut Oil, melted
1 tsp BBF Bourbon Madagascar Vanilla
1/2 tsp ground cinnamon
1/4 tsp ground ginger (optional)


Preheat oven to 350°F

Mix all filling ingredients in large mixing bowl with an electric beater
Pour filling into pre-cooked pie crust and bake for 50 minutes or until center is set
Place the pie on a wire rack and let cool to room temperature

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

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