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Harvest Season

  • Writer: paula
    paula
  • 13 hours ago
  • 2 min read

Pumpkin pie truly symbolizes the autumn harvest season and the abundance and prosperity we all have available to us. The Final Harvest, spiritually speaking, describes a final, ultimate harvest where the righteous are gathered to God.


This recipe tastes like the inside of the yummiest pumpkin pie you've ever had.


I remember when I had a one year old boy, my first son. My next door neighbor was kind enough to bring over a pumpkin pie for our family during Thanksgiving. It's important for you to know that pumpkin pie is my alltime favorite pie, and also you need to know I only weighed about 120 lbs at the time.


Okay, during the course of one entire day/evening, while my husband was at work, I ended up taking one small slice at a time and enjoying the wonderful tastes of fall-the cinnamon, the pumpkin, all the other spices, when all at once I realized there was none left!


My one year old son got in a few bites, but the rest was inhaled by me. I returned the glass corningware pie pan, after washing it thoroughly, to my neighbor. She was amazed that "we" enjoyed it so rapidly and was delighted her pie was enjoyed by "us."


One day, while my husband was outside, she approached my husband to say she was happy that we enjoyed her baking so much. He looked at her, not knowing what to say, then thanked her for something he knew nothing about. It was time for me to fess up! Every time I take a bite of any pumpkin pie I remember that moment, and it makes me laugh out loud.


INGREDIENTS


8 oz cream cheese, softened

5 large eggs

1/2 cup sweetener

15 oz can pure pumpkin

1 teaspoon pumpkin pie spice, or to taste

1 teaspoon cinnamon

1 teaspoon pure vanilla extract


INSTRUCTIONS


Preheat oven to 350 degrees F

Spray an 8"x8" baking pan with nonstick cooking spray

Beat the cream cheese on high until smooth

Add the remaining ingredients and continue beating

Pour into the prepared baking dish and bake for 40 minutes

Let cool 10 minutes and refrigerate for at least 1 hour

Serve cold with homemade whipping cream sweetened with sweetener instead of sugar

A true low-carb delight!

 
 
 
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