Agave
Pumpkin Pie / Sweet Potato Pie
1 can (16oz.) solid-pack pumpkin or sweet potato
1 cup evaporated milk
3/4 cup Volcanic Agave Nectar
3 eggs, slightly beaten
2 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon Mexican Vanilla
1 pastry for single 9-inch pie crust
Agave Whipped Cream, option see below
Combine
all ingredients except pastry in large bowl; beat until well blended.
Pour into pastry-lined 9-inch pie plate. Bake at 400°F for
45 minutes or until knife inserted near center comes out clean.
Serve with Agave Whipped Cream, if desired.
Agave
Whipped Cream (makes
2 cups)
1 cup whipping cream
3 Tablespoons Agave Nectar
1 teaspoon Mexican Vanilla |