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go agave: healthy recipes with agave

Raw Agave Pumpkin Pie

Chef Dan Moody - The RelationChef

yield: 1 Pie

OMG! The most amazing agave pumpkin pie recipe just in time for the holidays! Chef Dan rocked our world (and palette) at The Gourmet Experience food show with this absolutely delicious take on the fall classic pie. Now I have an excuse to bake with my favorite “Raw” agave! Yum-a-licious…

Ingredients:

15 oz Pumpkin Puree
½ Cup Nature’s Agave Raw Agave Syrup
1 ½  Cups Heavy Cream
1 tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Cloves
3 Eggs
9-Inch Pie Crust

Method:

Mix Pumpkin, Cream, Agave Nectar, and Spices in a microwave safe bowl. Heat pumpkin mixture on high for 3 to 4 minutes, or until steaming hot, stirring in 30 second intervals.
Lightly beat eggs. Using a spoon, drop one spoon at a time of the pumpkin mixture into the eggs while whisking, until you have incorporated approximately one-third of the pumpkin mixture.
Pour egg and pumpkin mixture back into the pumpkin mixture, and whisk to combine.
Pour the combined mixture into cold pie crust, and put the pie immediately into a 425⁰F oven for 10 mintues. After 10 minutes, reduce the temperature to 350⁰F for approximately 30 to 40 minutes, until the center of the pie does not wiggle when shaken, or a knife comes out clean when inserted in the center of the pie.
(The RelationChef’s expert tip: Use a thin metal pie tin for your pie. Put two thick pizza stones in your oven, one on the top rack and one on the bottom rack. Preheat your oven to 500⁰F for at least 30 minutes. Turn the oven down to 300⁰F and immediately place the unbaked pie directly on the stone. Bake for 30 to 45 minutes, until the center of the pie does not wiggle when shaken, or a knife comes out clean when inserted in the center of the pie.)