8 oz. Organic Valley cream cheese, softened
1 cup Wholesome brown sugar, packed
2 Happy Egg Co. eggs + 1 egg yolk
1 ¼ cup Organic Valley heavy cream
3 Tbsp. Frontier Co-Op ground cinnamon
2 tsp. Frontier Co-Op vanilla extract
1 tsp. kosher salt
½ tsp. Frontier Co-Op ground nutmeg
3 Tbsp. War Eagle Mill all-purpose flour
1-2 Immaculate Baking Co. pie crusts or homemade pie crust
Wholesome powdered sugar for dusting
Preheat oven to 350.
Roll out crust and place in the pie plate and crimp the edges. If you are using a deep dish pie pan, use both crusts. Roll pie crusts together to make a large crust. Place in the fridge.
In a bowl of a mixer, add your cream cheese and brown sugar. Beat on medium high until incorporated and fluffy.
Scrape the bowl with a spatula and with the mixer on, add your eggs in, one at a time, until incorporated.
In a bowl, whisk together your heavy cream, cinnamon, vanilla, kosher salt, and nutmeg. With the mixer on, slowly incorporate into the mix. Scrape down the sides. Turn the mixer back on to low.
Slowly add in your flour, mix just until no dry flour remains.
Pour into pie shell.
Bake for 35-40 minutes or until the middle seems set.
Cool completely. Cover and chill. When ready to eat, dust with powdered sugar.