Low Glycemic, Naturally Sweetened Pumpkin Pie

As the baker in my family, I'm assigned every year to bring a couple of pumpkin pies to my aunt's for our Thanksgiving gathering. I'm also expected to keep with tradition and make them according to my great-grandmother's secret pumpkin pie recipe--which is loaded with refined sugar.

After swearing off sugar a number of years ago, I decided to create a version that I can eat and enjoy so that I don't miss out on all the vitamins, minerals and antioxidants that pumpkin has to offer.

My pumpkin pie recipe uses agave nectar as the sweetener. Agave nectar is a staple in my pantry because it's sweeter than sugar or honey, but has a lower glycemic index than either, and best of all, it's natural. It's even suitable for diabetics.

11/24/10 - Editors Update: I now prefer to use Organic Coconut Palm Sugar because it is lower glycemic and even healthier. You can read more about it by clicking here. It can easily be substituted in the recipe below.

Here's my twist on this holiday classic that now even my family can't resist:

Naturally Sweetened without Sugar Pumpkin Pie
(and whip cream)

2 cups pumpkin puree*
(or 15 oz. of canned organic pumpkin)
1 9-inch pastry crust (deep dish)
¾ tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp salt
1 tbsp melted butter
3 eggs
¾ cup agave nectar or Organic Coconut Palm Sugar

1/3 cup whole milk
2/3 cup heavy whipping cream

Real Whipped Cream Topping
1 pint heavy whipping cream
¼ cup agave nectar or Organic Coconut Palm Sugar

1 tsp real vanilla

Directions:
1. In a large bowl, blend together two cups pumpkin, spice and salt. Beat in melted butter, eggs, agave nectar, milk and cream. Pour filling into pie shell.
2. Bake at 400 degrees for 50 to 55 minutes, or until a knife inserted into the center comes out clean. Refrigerate until serving.
3. To make whipping cream, pour one pint of whipping cream into chilled mixing bowl and add agave nectar and vanilla. Beat with chilled beaters until stiff peaks form. Refrigerate until serving.

* Pumpkin puree: preheat your oven to 450 F. Then, cut the top of the pumpkin off and remove the seeds and membranes. Cut pumpkin in half and place it face down in a baking dish. Add about a half an inch of water to the pan to keep pumpkin moist. Bake about 45 minutes until fork tender. Scrape the soft pulp from the skin into a food processor or blender. Pulse until pureed.

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