Monday, September 26, 2011

My Pumpkin Pie Recipe

Agave Pumpkin Pie (Gluten Free and Sugar Free)

*4 oz. cream cheese, room temperature
*1 can (15 oz) pure pumpkin
*1/4 tsp salt
*1 tsp cinnamon
*1/3 tsp ground ginger
*1/4 tsp cloves
*1/3 cup Agave Nectar (see pic) - Vons carries this in the baking aisle.
*2 eggs
*1 unbaked 9-inch gluten free crust from Sprouts (see pic) - $7.50 for 2 crusts.

Preheat oven to 425. In a medium bowl, beat cream cheese with an electric mixer on medium speed for 2 minutes. Add pumpkin and spices. Continue beating until smooth. Add agave nectar and eggs, one at a time. Mix until fully incorporated. Pour filling into pie crust.

Bake 10 minutes, then reduce oven temperature to 350 and bake an additional 40 minutes or until knife inserted into center comes out clean. Refrigerate at least 2 hours. Serve with whipped cream.


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