Recipes: So Very Yummy Pumpkin Pie made with Agave

I should have posted this closer to Thanksgiving, but what the heck... better late than never. Ours was a hit at the Thanksgiving dinner we were invited to, and we'll be taking another one to the Christmas lunch we managed to finagle an invite to. Oh the lengths you have to go to when you don't have family around... bribing people with food!

What you need:
16 oz can of pumpkin (CF = .09, or about 38g cho total per can)
1/2 agave nectar (CF = .76, or 95g cho total)
1 1/2 tsp pumpkin pie spice (CF = .69, or about 3g cho total)
or (but not both)
1 tsp cinnamon (CF = .80)
1/2 tsp ginger (CF = .71)
1/2 tsp nutmeg (CF = .49)
3 slightly beaten eggs
5 oz evaporated milk (CF = .09, or 15g cho total)
1/2 c milk (CF = .05, or 6g cho total)

I use store-bought crust because I'm lazy. For the Pillsbury crust, I find it's about 105g cho total.

To Make:
Combine pumpkin, agave, and spices. Mix.
Add eggs. Mix some more.
Gradually add both milks. And mix some more.
Pour into prepared crust in 9 inch pie plate (I always end up with more mix than the plate can hold).
Wrap crust of the pie with foil (very important or crust will burn).
Bake in 375 degree oven for 30 - 40 minutes.
Remove foil and cook for about 20 - 10 minutes more (total cooking time is 50 minutes).
Pie is done when a knife is inserted into the centre and comes out clean.

I've found that a whole peice of the pie (crust and filling) has a carb factor between .23 - .27. If you're only eating the filling (like Elise does), then the carb factor is around .16 - .18. Enjoy!