Cream Cheese Pumpkin Pie with a Nut Crust

Greeting Blissful and Domestic readers! My name is Samantha H and I blog over at CustomTaste.blogspot.com. I have been a huge and avid reader of Danielle’s since the very beginning of my blogging days so when she was looking for guest posters I pretty much jumped at the chance. My blog focuses on easy, healthy and frugal meals that anyone can make. I also dabble in helpful tips and what is going on in the food world. So come and pay me a visit so you can see for yourself that eating health does not have to be hard on you or on your wallet.
 

 Shopping List

1 Block of Cream Cheese

2 TBSP Sugar

¼ Cup Full Fat Coconut Milk*

1 Flag (1 TBSP Flax Meal: 3 TBSP Warm Water)

¾ Cup Pumpkin Puree

2 TBSP Flax Meal

2 TBSP Unsalted Butter

Crust

¾ Cup Ground Nuts

1 TBSP Cinnamon

1 TBSP Salt

1 TBSP Coconut Oil

Hardware

Food Processor

Mixing w/ Whisk Attachment

Medium Sized Pie Dish

Measuring Cup, TBSP, and TSP

Spatula

Small Bowl

Time 1 Hour 50 Minutes

Prep 7 Minutes

Cook 40 Minutes

Cool 1 Hour

Yield 8 Servings

Time To Get Baking!!!

 Preheat oven to 350 degrees

First crush your nuts with the food processor along with cinnamon and salt, they should be between fine grounds to granola*

Pour 1 TBSP coconut oil into the pie dish

Pour the crushed nuts on top

Mix and spread out to the sides of the pie dish

When the oven reaches the right temperature put pie dish on middle grate and cook for 15 minutes

Meanwhile cream sugar and butter together*

After the butter and sugar come together drop in pumpkin, cream cheese and coconut milk*

Whisk together until smooth

When time is up remove pie dish from oven

Pour wet mixture into pie dish.

Make sure to scrape down the sides

Using spatula evenly spread

Bake for 25 Minutes

After baking let cool a little before transferring to fridge for 1 hour

Serve and enjoy.

  

Serving

1 slice with topping you choose

Storing and Reheating

Cover pie dish with wrap and refrigerate for up to 1 week

Nutritional Information

Calories 288

Fat 25g

Carbs 14g

Protein 6g

Cost Information

Recipe Cost:$4.58

Cost Per Serving:$0.57

Tricks

*Make sure your butter and cream cheese are room temperature or you will end up with chunks in the pie

*For the coconut milk I use the canned kind. If you put it in the fridge before using it will get creamy and make the pie super light feeling. My brand is Thai.


-Samantha


Thanks so much Samantha! That looks so dang yummy! I am all over anything with pumpkin. Thanks so much for sharing! Find Samantha on her blog.


XO Danielle