Pumpkin Pie

Pumpkin Pie

What You Need:

1 9 in pie crust

1/2 C rapadura or sucanat

1 TBSP all purpose flour

1 1/2 C pumpkin puree

1 1/2 C heavy cream

1/2 tsp. sea salt

1 tsp. cinnamon

1 tsp ginger

1/4 tsp. nutmeg

1/2 C agave nectar

3 free range or organic eggs, slightly beaten

1 tsp. all natural vanilla

How to Make It:

Place the pie crust in a 9 in pie plate; prick the bottom of the curst a few times with a fork and set aside.

Place the brown sugar in a large mixing bowl.

Add the flour and toss to combine.

Add the pumpkin puree and heavy cream.

Use an electric mixer on medium speed and beat until completely combined together.

Sprinkle in the salt, cinnamon, ginger and nutmeg.

Stir with a rubber spatula until combined well.

Pour in the agave nectar and mix with the mixer on medium speed.

Add the beaten eggs and the vanilla and mix until smooth.

Pour the pumpkin mixture into the pie shell.

Bring the oven temperature to 350 degrees.

Cover the edge of the pie shell with aluminum foil to keep it from over cooking.

Bake 25 minutes.

Remove the foil so the edges can brown and continue baking 30 minutes or until a knife inserted in the center of the pie comes out clean.

8 Servings

The removal of the foil time can be adjusted according to how your oven bakes. If the oven bakes hot then leave the foil on for a longer period of time if it bakes a little cooler you may need to remove the foil sooner.  When testing for doneness if the knife does not come out clean, allow the pie to bake another 2 to 3 minutes before testing again.