Lightened Maple Pumpkin Pie

Name: Lightened Maple Pumpkin Pie
Ingredients: 2 eggs; 14 cup agave nectar (maple-flavored); 14 cup brown sugar substitute; 14 teaspoon kosher salt; 1 teaspoon ground cinnamon; 12 teaspoon ground ginger; 14 teaspoon ground cloves; 14 teaspoon ground mace; 1 (15 ounce) can pumpkin; 1 (12 ounce) can evaporated milk; 9 inches unbaked pie crusts

11 ingredients

9 steps

Ingredients

2 eggs
14 cup agave nectar (maple-flavored)
14 cup brown sugar substitute
14 teaspoon kosher salt
1 teaspoon ground cinnamon
12 teaspoon ground ginger
14 teaspoon ground cloves
14 teaspoon ground mace
1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
9 inches unbaked pie crusts

Directions

1

Preheat oven to 425 degrees F.
2

In a large bowl, lightly whisk eggs; whisk in agave nectar, sugar substitute and salt until sugar is dissolved.
3

Add cinnamon, ginger, cloves, mace, and pumpkin and combine thoroughly.
4

Gradually whisk in evaporated milk.
5

Pour into pie shell.
6

Bake at 425 degrees F for 15 minutes.
7

Reduce heat to 350 degrees F and bake an additional 40 to 50 minutes until set.
8

You will probably have to cover crust with tin foil to prevent burning.
9

Serve with a dollop of whipped cream or maple flavored whipped cream.