Agave Nectar Recipes
Pumpkin Pie w/ Whole Wheat & Oat Pie Crust
Pumpkin Pie
8 servings
Baked pastry for single pie crust (See recipe below)
2 cups pumpkin (fresh or canned)
½ cup heavy cream
½ cup evaporated milk
4 eggs (beaten)
¾ cup Madhava’s Light Agave
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ teaspoon salt
2 teaspoons vanilla extract
Directions:
1. Preheat oven to 375°.
2. In a large mixing bowl combine all ingredients. Stir thoroughly.
3. Pour into 9 ½” pastry-lined pie plate.
4. Bake for 45 minutes. Pie will be firm in middle when done.
5. Cool in wire rack. Cover and chill.
Whole Wheat and Oat Pie Crust
Yields one 9 ½” crust
1 ¼ cup whole wheat flour
½ cup oat flour
½ teaspoon salt
½ cup butter (chilled)
4 tablespoons cold water
Directions:
1. For pre-baked pie crust, preheat oven to 425°.
2. In a medium bowl stir together flours and salt.
3. Cut butter into flour until butter is pea-sized.
4. Form a well in the middle of flour. Add water 1 tablespoon at a time, using fork to stir.
5. Form dough into a ball.
6. Place ball of dough between two pieces of parchment paper. Starting from center of dough, roll out to edge until dough is 13” in diameter. Remove top piece of paper and carefully peel crust off of bottom paper.
7. Place crust in 9 ½ “ pie pan. Trim excess crust off.
8. For pre-baked pastry shell, prick bottom and sides of pastry liberally before baking for 10-12 minutes or until golden.
Recipe courtesy of Anne Astle from her book: “Everyday Agave” – Recipes for healthy, everyday eating using a low-glycemic sweetener! "Everyday Agave" can be purchased at www.everydayagave.com