Cream Cheese Pumpkin Pie

Yields 8 Slices

Approximately 37 sugar calories per slice

Ingredients for Pie

• 1 Can - Pumpkin Puree (56 Sugar Calories)
• 1/4 Cup - Coconut Sugar (192 Sugar Calories)
• 2 Tbs - Stevia In The Raw
• 2 - Eggs
• 1/2 Cup - Coconut Milk
• 8 oz - Cream Cheese
• 1 Tbs - Coconut Flour
• 2 Tsp - Pumpkin Pie Spice
• Pie Crust by All Day I Dream About Food. Use the pie crust recipe that's for the Pecan Pie (which I highly recommend to make too). I replaced the Swerve sweetener with 1 Tbs (48 Sugar Calories) of Coconut Sugar & 1/2 Tbs of Stevia. I also added 1 Tsp of Pumpkin Pie Spice.

Directions for Pie

1. Preheat oven to 350
2. Put all ingredients into a food processor and combine until mixed well. 
3. Pour into frozen pie crust
4. Bake for 1 hour and 15 minutes. Make sure to test the batter by using a butter knife. Only a little batter will stick to the knife.   
5. Let cool before placing in refrigerator for a couple hours or over night. 
6. Serve with Real Whipped Topping. 

Enjoy!