Saturday, December 5, 2009

holiday parties, here's the plan

Salted nuts. I'm telling you, that's the only way out of this mess.
Sure you'll have to drink alot of water, but you'll stay out of the pumpkindamnpie.

A friend asked us to bring a pumpin pie to a party. (say that five times fast) And since I want to be an overachievin' freaky character I thought I'd make one with Agave. End of day it's just so I can eat it, I'm not that impressive afterall.

Found this recipe (pasted below) - I'll report back on how it goes. NOT low in dairy, but as you know, not afraid of dairy.

Okay! Comon' Christmas parties, I'm ready for you. Do your worst!

(recipe credit:

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
¾ tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp salt
1 tbsp melted butter
3 eggs
¾ cup agave nectar
1/3 cup whole milk
2/3 cup heavy whipping cream

Real Whipped Cream Topping
1 pint heavy whipping cream
¼ cup agave nectar
1 tsp real vanilla

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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