Monday, September 8, 2014

Two-Toned Pumpkin Pie

2 (8 ounce) packages Light cream cheese, softened
1/3 cup granulated Swerve, Truvia or Stevia
1 teaspoon pure vanilla extract
2 eggs + 2 egg whites
1 (9 inch) prepared graham cracker crust
2/3 cup pumpkin puree
1.5 tsps Pumpkin Spice
1/2 cup frozen whipped topping, thawed (optional)
Chocolate shavings (optional)

Preheat oven to 350 degrees F.
Blend the cream cheese, Swerve, and vanilla in a medium-sized bowl until smooth and no chunks are left. Now blend in eggs and egg whites, one at a time. Remove 1 cup of the creamed mixture and spread it around into the bottom of the graham crust; set aside.

Add pumpkin spice & puree to the remaining mixture in the bowl and gently stir until well incorporated. Carefully spread over the batter in the crust. Put in freezer for 30 minutes. Take it out and bake it in a preheated oven for 40 minutes, or until center is almost set. Allow to completely cool, then refrigerate overnight. Before serving, top with a dab of whipped topping and a few chocolate shavings.

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