Hey guys, I hope everyone had a Happy Thanksgiving! I made this pie for Thanksgiving and it was such a big hit. I may have to make it again during the holidays. This is definitely my husbands favorite dessert, okay its mine too! What a great way to spend Thanksgiving… family, turkey, pie, sides, pie (oh did I mention the pie already 😉 ).
2 (8 ounce) Packages of Light Cream Cheese
1 Prepared Graham Cracker Crust
1/2 Cup Sugar
1 Vanilla Bean (or 1/2 Tbs Vanilla Extract)
1/2 Cup Pumpkin Purée
1 Tbs Cinnamon
1/2 Tbs Nutmeg
Preheat the oven to 325°. Combine the cream cheese, sugar and vanilla bean into a mixing bowl and blend until smooth. (This would be a good time to sneak a taste before the eggs go in…you know you want to, no one is looking!) Now add the eggs in one at a time. Remove 1 cup of the mixture and spread into the bottom of the pie crust.
Add the pumpkin purée, cinnamon, and nutmeg to the bowl with the rest of the mixture. This will give it so much added FLAVOR! Stir until well mixed. Spread on top of the batter in the crust. Bake for 40 minutes or until middle is set. Allow to cool and store in fridge for 3-4 hours or overnight. This is a perfect make ahead dessert to prepare the day before Thanksgiving, that is if you can trust yourself not to eat it until after your Thanksgiving meal!
Serve and enjoy! Happy Thanksgiving…now that we’ve had dessert, its nap time!
Happy napping Milo and Lola (my babies)! 🙂
Ok guys, I know what your thinking. How can I write a blog without including a recipe for my all time favorite dessert…my beloved brownies! This is a healthy recipe so you can have your cake and eat it too…well brownies in this case. The avocados make the chocolate so creamy (it’s a match made in chocolate heaven). My husband was skeptical of these brownies at first, but he was surprised at how delicious they turned out (how dare him for ever doubting me). What got him was the chocolate gooey center, I knew it would!
2 Ripe Avocados
1 Cup Agave Nectar
1 Tbs Vanilla Extract
1 Cup Whole Wheat Flour
1/3 Cup Unsweetened Cocoa Powder
1/4 Tsp Salt
1/4 Tbs Baking Powder
Dark Chocolate Candies (9-12 squares)
Preheat the oven to 350°. Mash the avocados in a large mixing bowl until smooth. Next add the eggs, vanilla extract, and Agave to the bowl and mix delicately by hand. I love using Agave since it is a natural sweetener. If you like it extra sweet (I know you’re out there), try melting some dark chocolate and pour some directly into the batter.
In a separate bowl, add the dry ingredients: whole wheat flour, cocoa powder, salt and baking powder. Add to the wet ingredients and gently stir until combined, do not over mix. Pour into a greased baking dish (I like using a 9×9 square glass dish). Spread evenly.
Now the best part, take the dark chocolate pieces and push into the batter (I used 9 dove dark chocolate squares). Take the back of a spoon and cover the chocolates with the batter. This is what makes the yummy gooey middle (my favorite part), it’s the hidden FLAVOR. Bake for 25 minutes (no toothpick needed) and let cool.
Now it’s time to enjoy…ahhh my favorite dessert without any of the guilt. Just look at that gooey center and try to resist!