I’ve written a bit about my “thing” with chocolate candy. (Binge in a bag!) In truth, refined sugar in general can be a trigger food for me–making me want to eat more (and more and more). So I usually just avoid it. Why make things harder for myself, right?
To sweeten my coffee, oatmeal and Greek yogurt I use agave nectar. It’s a syrup that comes from the agave cactus (the same one that tequila comes from, wheeeow!). Dietitians I’ve spoken to have explained that it has a lower glycemic index than sugar–meaning it doesn’t cause spikes in blood sugar. It seems to work beautifully for me (no triggering), so when I started craving one of my fall favorites I googled around for a recipe that uses agave.
I made this sugar-free pumpkin pie the other night and it was deeelish. It’s no health food, but it’s a dessert that I can eat without fear of overeating–and that’s what matters most to me:
Naturally Sweetened without Sugar Pumpkin Pie
from Deanne at Vibrant Glow
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
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 until stiff peaks form.
Mmm mmm good. Let me know if you make it and how you like it. In the meantime, feel free to share if you have any fall comfort food cravings or issues to talk about!