Ingredients
1 can 15 oz Organic Pumpkin Puree
2 eggs
1/3 cup raw honey
1/2 cup whipping cream
1 tsp pumpkin spice
1 tsp cinnamon
1/4 tsp salt
Crust:
Take 2 cups of the Peppermint Chocolate Hazelnut Brookies and place in the fridge till firm. Press dough into the bottom of pie pan and up the sides. Use damp hands so the batter doesn't stick to your hands.
Directions:
Combine all ingredients and blend until smooth.
1/4 tsp salt
Crust:
Take 2 cups of the Peppermint Chocolate Hazelnut Brookies and place in the fridge till firm. Press dough into the bottom of pie pan and up the sides. Use damp hands so the batter doesn't stick to your hands.
Bake in oven at 350 for 10-15 minutes.
Remove and let cool.
http://wholelivinglarge.blogspot.com/2013/11/peppermint-chocolate-hazelnut-brookies.html?m=1
Directions:
Combine all ingredients and blend until smooth.
Pour batter into the pie pan with cooled brookie.
Bake at 425 for 15 min and then reduce to 350 for an additional 45-50 minutes, or until tester comes out clean.
Remove and let cool for 1-2 hours.
Serve with cinnamon spiked whipped cream.
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