Thanksgiving is never complete without an amazing Pumpkin Pie! It's a must at our house and now it just got even better!!!
Ingredients:
Prepared Pie Crust
1 cup sugar
3 eggs separated
1/4 teaspoon salt
1 1/2 cups canned pumpkin
1 cup sour cream
2 drops Cinnamon Bark Vitality Oil
1 drop Clove Vitality Oil
1 drop Nutmeg Vitality Oil
1 drop Ginger Vitality Oil
Directions:
- Combine sugar, salt, pumpkin & essential oils
- Separate eggs. Preserve egg whites and beat egg yolks well
- Stir egg yolks in
- Add sour cream
- Beat egg whites well until stiff peaks form, then fold gently into mixture
- Pour into unbaked pie crust
- Bake at 450F for 10 min, then lower oven temp to 350F and bake for another hour and a half.
- Cool and serve with whipped topping
- Yields 8 servings
The best whipped topping:
For best results, chill mixing bowl and beaters in freezer beforehand.
(Makes 16 2-Tblsp Servings)
(Makes 16 2-Tblsp Servings)
INGREDIENTS
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1 teaspoon Vanilla extract
- (For added flavor, add a drop of YL Cinnamon Bark Vitality!)
Beat heavy cream, confectioners' sugar and vanilla in a medium size mixing bowl with electric mixer on high speed until stiff peaks form. Cover and keep in refrigerator until ready to serve.
Be sure to contact me if you need a source for your Young Living essential oils, approved for internal use. (Most oils are NOT - know your oils)!
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