Yield: makes 3-4 pies!

Ingredients: -8oz cream cheese   -2 15oz cans pumpkin    -1/2cup sugar    -1/2cup EasyPeasie GingerBlend   -1/4tsp salt   -2eggs (slightly beaten)   -1cup milk   -1/4cup melted butter   -1tsp vanilla extract    -3 to 4 regular pie crusts

**to make slightly sweeter pies, use 3/4cup sugar and 1/4cup GingerBlend**

Directions: -preheat oven to 350   -in a medium sized bowl or mixer, beat/ soften cream cheese, add pumpkin and beat   -add sugar, EasyPeasie GingerBlend (slowly --> enjoy the amazing color change!), salt, and beat   -add eggs, milk, butter, and beat   -add vanilla and beat until smooth   -fill pie crusts   -bake at 350 for ~45-50minutes until set (until center comes out clean)   -let cool before serving. This pie looks rosy-red in color out of the oven, then cools to a more classic pumpkin pie color. This is why we call it our "pink pumpkin pie!"

Extra Veggies: ~2cups of extra veggie nutrition per pie! (You're also adding veggie protein and fiber!)