Creamy Pumpkin Pie

For Mother's Day, I made a pumpkin pie to bring over to celebrate with the in-laws. 
This pie is so creamy and moist. I really enjoyed it and can't wait to make it again. Although next time, I'd like to try and substitute the cream cheese for tofu. Will see how it goes...

Ingredients

• Pie Crust (I used an almond pastry)
• 110g cream cheese
• 490g pumpkin puree
• 80g cream
• 120g raw or brown sugar
• 1/2 tsp cinnamon
• 3 large eggs

Method

1. Preheat oven to 180C 
2. Combine all the filling ingredients in the TM until smooth
3. Pour the filling into the pie shell and bake until the filling is almost set and the crust has browned (approx 50-60min). The cente will look slightly loose. Remove pie from the oven and cool to room temperature

For Whipped Cream (topping)

1. Beat 200g whipped cream. As it starts to thicken, add 3 tbsp brown sugar and 1/2 tsp cinnamon
2. Spread evenly on top of the cooled pie. For best results, chill for a few hours before serving

Great for morning tea or as a dessert