
Did you have a nice Thanksgiving? We had a nice, relaxing day with my parents. We rotate Thanksgivings between Lance's folks & mine. When we spend the day at my parents, I try glean as much information about the meal as possible from my mama in anticipation of the day that I will host the feast at my house.
My mom always made turkey, dressing, gravy, mashed potatoes, green beans, sweet potato, and cranberry sauce (and sometimes tofurkey)! Sometimes a few other things thrown into the mix. My mom cooks a mean Thanksgiving meal. This year I made this recipe for Pumpkin Pie, sweetened with Agave Nectar. It's so good, and not too sweet.
What about you? What do you traditionally eat? Do you travel? What are your traditions?PUMPKIN PIE w/AGAVE NECTAR (and Whipped 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
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.