My kids think I make the best pumpkin pie in the world. The secret to my pumpkin pie is that I replace the sugar in the recipe with agave. I use Libby’s 100% Pure Pumpkin and follow everything in the recipe on the can except the sugar. Here is my version of recipe.
Agave Pumpkin Pie Recipe
1 1/2 cups Organic Agave Syrup
1 tsp Sea Salt
2 tsp ground Cinnamon
1 tsp ground Ginger
1/2 tsp ground Cloves
4 Large Eggs
1 can (29 ounces) LIBBY’S 100% Pure Pumpkin
2 cans (12 fl ounce each) CARNATION Evaporated Milk*
2 unbaked 9-inch Deep-Dish Pie Crusts
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
*I have made this recipe for people with special diets and swapped the CARNATION Evalporated Milk successfully with both soy and rice milk.