In this episode of GoGreenfields, River and Terran use one of their favorite fall harvest ingredients—pumpkin—in two different ways.  The Greenfield family was very happy to have two delicious desserts awaiting them after dinner this evening.  While Terran took on the classic pumpkin pie, River tried something new, creating a no-bake pumpkin-cheesecake for his harvest dessert of choice.

As an added bonus, the co-hosts take their viewers on a tour of Greenfields’ mini orchard in honor of the fall harvest season.

*Many fall pie recipes call for Crisco or shortening.  However, River and Terran do not bake with shortening, which has been shown to promote inflammation in the body, to be connected with fatty liver disease, to promote fat gain, and to be linked to type II diabetes.

Fall Harvest Pumpkin Pie

Crust Ingredients

• 2 ½ C flour
• 22T butter*

Filling Ingredients

• 1 can pumpkin puree
• 1 can condensed milk
• 2 eggs
• ½ tsp ginger
• 1-2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt

Directions

1. Preheat oven to 425 degrees fahrenheit 
2. Combine flour and butter fully and form into a large ball
3. Remove crust from bowl onto floured surface
4. Roll into a circle (approximately ⅛” thick)  large enough to fill the pie plate.
5. Lay crust into pie plate and pinch edges, set aside
6. In a separate bowl beat eggs with a fork
7. Add pumpkin, condensed milk, and spices, and mix well
8. Pour filling into pie shell and place in preheated oven
9. Bake at 425 for 15 minutes
10. Reduce heat to 350 and bake for an additional 40-50 minutes.
11. Check the pie by sticking a knife or toothpick into the filling, one inch from the side of the plate.  If it comes out clean, the pie can be removed from the oven.
12. Let sit until cool before serving.  For even better results, refrigerate overnight and serve with whipped cream.

Fall Harvest Pumpkin Cheesecake

Crust Ingredients

• 5T butter
• 1T sugar
• 1/2 cup crumbled gluten free ginger snaps

Filling Ingredients

• 1 cup heavy cream
• 2 blocks cream cheese (room temperature)
• 1 can pumpkin puree
• 1 cup powdered Swerve
• 1 tsp. pure vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 4 tsp salt

Directions

1. Combine crust ingredients in a food processor.  Pulse until mixture can be easily rolled into a ball.
2. Press the crust mixture into the bottom of a  springform pan, so it is fully and evenly covered.
3. Pour heavy cream into a separate bowl and whip with electric beaters until peaks are achieved.
4. In another bowl, soften cream cheese further with an electric mixer.
5. Add one can of pureed pumpkin to the softened cream cheese and mix thoroughly, until the mixture is free of lumps.
6. Add Swerve, cinnamon, nutmeg, salt, and vanilla to the pumpkin mixture.  Beat thoroughly, ensuring a smooth consistency.
7. Fold in the whipped cream.
8. Pour mixture over crust, and refrigerate overnight, or several hours, until set.

Be sure to share your outcome with us on social media!

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Recommended Products

• • Gluten free ginger snaps
  • Swerve powdered sugar
  • food processor
  • springform pan
  • pie plate