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, agave and 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.
this really is a delicious recipe! i made it last night and it was perfect. a little sweet, the perfect texture, absolutely wonderful! thanks so much for the recipe. I was worried it would be bland like so many other “sugar-less desserts,” i was happily surprised and will be making more in the future.
I’m glad you enjoyed it. Agave is the best answer to replacing sugar in a recipe.
Agave is in reality almost identical to cane sugar. Same calories. Agave is also high in fructose which is not good for you at all. The higher fructose will lead to insulin resistance. I would actually recommend using coconut palm sugar as it has much less fructose.
I’m wondering if I can substitute the milk with almond milk?
Yes! I have made this recipe with all sorts of milk substitutes. This year I am thinking of trying it with coconut milk.
Coconut milk is a great idea, but I will try almond! Thank you…
I have done almond milk – it was great.
Helen Callaghan says
Delicious recipe, I just baked them and tasted a little extra I baked in a separate pan. Thanks for sharing! (I only used 1 1/2 cans of the evaporated milk and I love the consistency. A wonderful sugar free Thanksgiving alternative. I LOVE agave!
Great! I made it with coconut milk this year.
Thanks so much. I really love the Libby’s but need to sub agave and was thinking of trying coconut milk. Did you use canned?
I have used a variety of milk substitutes. It has worked with soy, rice, almond, coconut and goat’s milk. I think the canned coconut milk would make it very rich and flavorful.
Actually I’m just about ready to start making the recipe now. I’m a little confused by the recipe because in the list of ingredients it says you use Agave instead of sugar, but in the directions section, you mention missing sugar with the spices, so it makes it sound like that is a dry ingredient. Could you clarify that section of the directions for me please? Thank yo u so much!
Oh no! That is an error.
Sorry for the error. I fixed it.
Em Ocanna says