INGREDIENTS:
1 8 oz. package of cream cheese, room temp (important)
1 can (15 oz) Farmers Market organic pumpkin
¾ cup Sensato Erythritol (if using powdered, sift first to break up clumps)
¼ tsp Sweetleaf Stevia (liquid or powder)
 --For non low carb, use 1 cup sweetener of choice in place of erythritol & stevia
2 large eggs, room temp
½ cup heavy cream (or milk/cream of choice – blends better if not super cold)
½ cup Almond Breeze, unsweetened original (or milk/cream of choice)
¼ cup melted butter
1 tsp vanilla
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
Pinch of ground cloves
1 large deep dish or 2 small (8”) pre-baked pie crusts (if using coconut flour crust, do not pre-bake)
 
PREPARATION:
Preheat oven to 325 degrees

In a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sweeteners and salt, and beat until combined. Add the liquids (eggs, cream, milk, melted butter, and vanilla) and beat until combined. Lastly, add the spices and beat until combined. May alternatively be done in a blender – put some of the milk in the bottom first so the cream cheese doesn’t clump at the bottom.

Pour the filling into the prepared pie crust(s) and bake for about 1 hour and 15 minutes, or until the center is set. Start checking at 55 minutes (40 min. if making 2, 8” pies.) Let cool to room temperature on a wire rack.  Top with homemade whipped cream. Refrigerate leftovers.

Makes 12 servings (2 pies), each with 2.85 net effective carbs (not including crust)