This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar.
29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour
1 c. heavy cream
1 tsp. vanilla extract
Honey to drizzle on top.
Making it Happen:
Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.
Allow the pie to cool for 30 minutes before slicing.
To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick.
Plate pie with whipped cream & drizzle with honey. Enjoy!