pumpkin pie Archives | Heavenly Homemakers

This idea doesn’t seem normal. However, have you ever known me to actually be normal? Therefore, nothing I post or suggest here should shock you. A little outside-the-box thinking could do us all some good, don’t you think? Today, it’s pumpkin pie for breakfast. Tomorrow, perhaps we’ll turn on the Christmas music. Happy Easter, everyone.

So first of all, I truly love that pumpkins are nutritious. For me, that instantly turns a Pumpkin Pie into a semi-health food. Agreed? Second, if a boxed poptart or a store-bought donut can be considered “breakfast food,” I can’t imagine why pie and cake can’t also be eaten for breakfast.

Now, you know me. I always stress that we should eat nourishing foods so we can stay healthy. I cut the sugar down in recipes because ain’t nobody need as much sugar as most recipes call for.

But when I was cleaning out the freezer recently and discovered a pumpkin pie stashed in the back, baked and frozen way back in November? Well, I pulled it out and surprised my family with it for breakfast. Coffee and pumpkin pie? In March? It was truly something to be thankful for.

I wonder if there’s any Cornbread Stuffing stashed in my house somewhere?

Need my Pumpkin Pie recipe? Apparently I feel that I should share it today. Be warned that I am continuing to clean out my freezer. You never know what tip I might post tomorrow.

Need some actual breakfast recipes?

Get 31 free great ideas here!

Why yes I did take this Easy Pumpkin Cheesecake Bars recipe and turn it into a Pumpkin Cheesecake Pie. With Thanksgiving right around the corner, I thought we might need something extra special!

This recipe is just as easy as making the bars, and I hate to state the obvious, but here goes. Instead of baking this recipe into bars, bake it instead in a pie dish and it will suddenly turn into a pie. I know. It’s like we’re all geniuses.

But wait. There’s more.

There are chocolate chips involved in the making of this Pumpkin Cheesecake Pie.

Pour in the pumpkin layer. Spread on the cheesecake layer. Sprinkle generously with mini chocolate chips. Suddenly this Thanksgiving we find ourselves with even more to be thankful for.

Pumpkin Cheesecake Pie

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Author: Laura

Serves: 8

Ingredients

1 cup whole grain flour
¼ cup brown sugar or sucanat
¼ teaspoon baking powder
¼ teaspoon sea salt
1 teaspoon pumpkin pie spice*
1 egg
1 cup pumpkin puree
2 Tablespoons melted coconut oil
Cream Cheese Marble Filling:
8-ounces softened cream cheese
1 egg
2 Tablespoons real maple syrup
½ teaspoon vanilla extract
¼ cup mini chocolate chips

Instructions

In a large mixing bowl, stir together flour, sucanat, salt, baking powder, and pumpkin pie spice.
Mix in egg, pumpkin puree, and oil until well combined.
Pour batter into a 9 inch pie plate. Set aside.
Blend Cream Cheese Filling ingredients in a blender or with a hand mixer until smooth.
Drizzle mixture over the unbaked pumpkin cake.
Use a butter knife to swirl the filling throughout the cake batter.
Sprinkle with chocolate chips.
Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

*Find the recipe for our Pumpkin Spice mix here. Or substitute 1 teaspoon ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg in this recipe.

You might notice that the ingredients listed for this Pumpkin Cheesecake Pie recipe are exactly half of the ingredients listed in the Easy Pumpkin Cheesecake Bars recipe. Ready for me to state the obvious again?

If you want to make two pies, simply double the ingredients listed above. Or follow the recipe on this page as directed, except bake it in 2 pie pans. And don’t forget the chocolate chips. Never forget the chocolate chips.

Don’t you love that the holidays give us an excuse to eat pie? And chocolate? Truly, so much to be thankful for. ;)

Want more dessert recipes that are low in sugar?

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