4 oz cream cheese, room temperature
1 can (15oz) pure pumpkin
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/3 cup light agave nectar
1 unbaked 9" gluten-free pie crust (found at natural food markets)
1/2 cup walnut pieces
1/4 cup brown sugar
1/2 tsp cinnamon
pinch of salt
Preheat oven to 425°F. In a medium bowl, beat cream cheese with an electric mixer on medium speed for about 2 minutes. Add pumpkin and spices. Continue beating until smooth. Add agave nectar and eggs one at a time. Mix until fully incorporated. Pour filling into gluten free pie-crust.
Bake for 10 minutes, reduce temperature to 350°F and bake 30 more minutes. While pie is baking, combine all topping ingredients and blend into fine crumbs. Use a blender or small food chopper to do this.
After 30 minute time, sprinkle topping evenly over top of pie. Continue to bake pie for 10 to 15 minutes longer (or until knife inserted in center comes out clean). Let cool and then refrigerate at least 2 hours before serving. Can be made 1 day ahead. Tent with foil and chill.
ready for a feast...
Thanksgiving dinner complete with pear and spinach salad,
lemon-garlic green beans, braised carrots, maple roasted sweet-potatoes,
GF cornbread stuffing, cranberries, turkey and of course PIE.