Ingredients:
4 ounces - cream cheese, room temperature
1 - (15 oz.) can pure pumpkin
1/4 teaspoon - salt
1 teaspoon - cinnamon
1/2 teaspoon - ground ginger
1/4 teaspoon - ground cloves
1/3 cup - Florida Crystals® Organic Light Agave Nectar
2 - eggs
1 - unbaked 9-inch gluten-free pie crust*
Agave Whipped Cream* (optional)

Preparation:
Preheat oven to 425°F. In a medium bowl, beat cream cheese with an electric mixer on medium speed for 2 minutes. Add pumpkin and spices. continue beating until smooth. Add agave nectar and eggs one at a time; mix until fully incorporated. Pour filling into pie crust (ready-made or homemade).

Bake 10 minutes; reduce temperature to 350°F and bake an additional 40 minutes, or until a knife inserted into center comes out clean. Refrigerate at least 2 hours. Serve with Agave Whipped Cream.

Serves 6 to 8.

*Access recipe search engine for Agave Gluten-Free Pie Crust and Agave Whipped Cream.

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