Infused Pumpkin Pie

Original

(Will need 2 jars of Innocent Infused Coconut Oil if you want to infuse the crust & filling !!)

Ingredients (for crust):

• 1 cup all-purpose flour

• ¾ tsp. butter

• 1 jar of Innocent Infused Coconut Oil

• 3 tbsp. cold ice water Ingredients (for filling):

• 2 oz. cream cheese (softened)

• ½ cup canned pumpkin

• ¼ cup sugar

• 1/8 tsp. salt

• 1 egg (slightly beaten)

• 2 tbsp. heavy cream

• 1 tbsp. Innocent Infused Coconut Oil

• 1 tsp. vanilla extract

• ¼ tsp. ground cinnamon

• ½ tsp. pumpkin pie spice

• Whipped cream (for topping)

Directions (for crust):

1. Pre- heat oven to 350°F.

2. Set a cup with 3 tsp of ice water aside

3. Mix together the flour and salt.

4. Pour melted Innocent Infused Coconut Oil into the flour mixture, and blend together with a fork until the mixture is crumbly.

5. Add the ice water one tablespoon at a time.

6. Use a fork and then your hands to form the mixture into a ball. When the mixture forms together but is still crumbly, it’s ready to roll out.

7. Sprinkle some flour on a clean surface, constantly flour the rolling pin as well. Roll out the dough until it is 2-3 in. more in diameter than your pie plate.

8. Carefully place the dough into the 6in. pie plate. Be sure to smooth it out inside the pie plate and letting the edges overhang.

9. Cut remaining edges off, but leave about a 1 in. overhanging the rim of your pie plate.

Directions (for filling):

1. In a large mixing bowl, beat the cream cheese with a hand mixer.

2. Add the pumpkin and beat until combined.

3. Add the egg (mixed with the heavy cream), and melted coconut oil. Mix until all combined.

4. Then add the vanilla, cinnamon, and pie spice. Mix.

5. Pour filling into warm and prepared pie crust.

6. Bake for 60 min. or until center is almost set. (It may be puffed up but will settle as it cools).

7. Wait for pie to cool, cut, and add whipped cream.

8. ENJOY!

*Recipe is for 2 servings; each serving is approx. 65-70 mg.