Agave Nectar Recipes
Pumpkin Pie (Dairy Free) * Special Feature
Pumpkin Pie (Dairy-free)
Ingredients:
2 eggs
2/3 cup agave
2 Tablespoons arrowroot or corn starch powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon real salt
2 cups of fresh, cooked pumpkin (or 1 16 oz can), blended and strained to remove excess water
1 cup coconut milk
Directions:
- Cut the pumpkin, skin included, into chunks and add to a cookie sheet with water on the bottom. Bake at 350 degrees for about 45 minutes, or until pumpkin is soft. Remove from oven and let cool. Remove skins and measure 2 cups for the pie.
- Mix all of the filling ingredients in a food processor or blender.
- Pour the mixture into the uncooked pie shell.
- Bake for 40 minutes at 350 degrees. A knife inserted into the center of the pie should come out nearly clean.
- Cool completely before cutting. You can stick it in the refrigerator until you serve.
This recipe comes from Jennifer Baccellieri’s upcoming cookbook, “The Agave Syrup Cookbook: A Complete Guide to Agave Nectar for Desserts and Beyond” which will be released at the beginning of the new year.