Agave Sweetened Pumpkin Pie

Tastes just as good or even better than the original sugary version!

Prepare or buy a pie crust. To be honest, sometimes I’m lazy and just buy a gluten free pie crust from Mountain Top Café and Bakery on Lonsdale in North Vancouver, you can also get them at Whole Foods, but, Pumpkin pie is a pretty quick and easy recipe to prepare so if you feel like getting your bake-on do make your own crust! I have a few options posted. You could even make your own pumpkin puree instead of using a can. See bottom for instructions!

Oven 400 Degrees.

Large bowl, blend:
1 can Pumpkin
1 ½ teaspoon Pumpkin pie spice mix
1/2 teaspoon Sea salt

Beat in:
1/4 cup Hemp or Coconut milk
1/3 cup Agave nectar
1 teaspoon Vanilla extract
2 tablespoons Arrowroot or Tapioca starch*
3 tablespoons Butter, melted – this is totally optional, if you wish to make the pie vegan simply omit.

* This is your egg replacer (you can use any starch you have like potato starch, tapioca, cornstarch OR go eggy and use 2 medium Eggs

Pour filling into pie shell and bake for 15 minutes then reduce oven temperature to 375 degrees for about about 40-50 minutes or until set. You want the edges to be set and the center to be slight jiggly. The pie will set once cooled.

Refrigerate till serving.

Pumpkin Puree:

Oven 450 Degrees.

Cut the top of the pumpkin off and remove the seeds and membranes – I call them guts =) Cut pumpkin in half and place it face down in a baking dish. Add about a half an inch of water to the pan to keep pumpkin moist.
Bake about 45 minutes until fork tender.
Scrape the soft pulp from the skin into a food processor or blender. Pulse until pureed. Easy as pie!


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