The Best thing about this pie is that I made it with Swerve so it is sugar free and still it is the best pumpkin pie recipe that you will find. The original recipe came from the Paula Dean network and I made a few adaptations to make it more appealing to those of us counting those carbs. I should have decorated it with the whipped cream before taking the picture and the next time I make it I will be sure to include an improved picture to the edit. LOL At any rate here is the scoop:
Preheat your oven to 350 degrees F.
Gather together the following ingredients
1 pie crust – either home made or store bought
1 8 oz package of cream cheese
2 cups canned pumpkin, mashed
1 cup Swerve
1/4 t. salt
1 egg and 2 egg yolks
1 cup whole cream
1/4 cup melted butter
1 t. vanilla extract
1/2 t. ground cinnamon
1/4 t. ground ginger
2 cups whole cream for topping plus 1/3 cup swerve
Place pre-made pie dough in the 9 inch pie plate and smooth down the sides and bottom. Create a nice trim by pinching the edges in a roll. Prick the bottom and sides with a fork and bake for 10 – 12 minutes. Or line with foil and fill with pie weights or dry white beans and bake for 10 minutes, remove the foil and bake an additional 10 minutes. This gives a nice crisp to the crust and it will not be a gooey mess when baked with the filling.
In a large mixing bowl best the cream cheese until smooth, adding the pumpkin to beat until combined. Add the Swerve and salt until combined. Mix the eggs and yolks together and add them to the pumpkin mixture along with the cup of whole cream and melted butter. Beat until all combined. Lastly add the vanilla, cinnamon, ginger and mix evenly until combined.
Pour the filling into the prepared pie crust and bake for 50 minutes or until the pie is set in the center. (My oven is slow so it took an extra 10 minutes to firm in the center). Place the pie on a wire rack to cool to room temperature. Serve with whipped cream recipe below.
Just before serving whip the 2 cups whole cream until frothy and slowly add in 1/3 cup Swerve beating well and until stiff peaks form. Serve on each slice of pie and enjoy!