Lightened Maple Pumpkin Pie
Ready In: 1 hr 9 mins
Serves: 8
Yields: 1 pie
Ingredients
- 2 eggs
- 1⁄4 cup agave nectar (maple-flavored)
- 1⁄4 cup brown sugar substitute
- 1⁄4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground mace
- 1 (15 ounce) can pumpkin
- 1 (12 ounce) can evaporated milk
- 9 inches unbaked pie crusts
Directions
- Preheat oven to 425 degrees F.
- In a large bowl, lightly whisk eggs; whisk in agave nectar, sugar substitute and salt until sugar is dissolved.
- Add cinnamon, ginger, cloves, mace, and pumpkin and combine thoroughly.
- Gradually whisk in evaporated milk.
- Pour into pie shell.
- Bake at 425 degrees F for 15 minutes.
- Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes until set.
- You will probably have to cover crust with tin foil to prevent burning.
- Serve with a dollop of whipped cream or maple flavored whipped cream.
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