Healthy Pie Crust & Agave Pumpkin Pie

Did you read that right? A healthy pie crust? Yep! Now, I can't take credit for this one. My mom gave me this recipe, and I have no idea where she got it from, so there is some genius out there that needs to take the credit, because it's easy, delicious and the healthiest pie crust recipe ever! You can use any kind of filling for this pie crust, but below I've included a fantastic pumpkin pie recipe - again, it's not mine, but I found it online and tried it. Really yummy, plus, it uses agave nectar to sweeten the pie, which is great if you are diabetic or have pre-diabetes, because agave nectar is an all natural sweentener that doesn't spike the blood sugar like other sugars. Even if you're not diabetic, this is a delicious and healthier option. Enjoy!

Stir-n-roll Pie Crust Dough

for a 8" or 9" two crust pie
2 cups sifted flour (make sure you sift the flour. I've even used whole wheat flour before!)
1 1/2 tsp. salt
1/2 cup canola oil (any oil will work - I've used olive oil)
1/4 cup milk (even skim milk or soy milk works)
Heat oven to 425.
Mix flour, salt. Pour oil & milk into one measuring cup (but don't stir).
Pour liquid into flour. Mix well. Press into a ball. Cut into halves.
Roll 1/2 dough between 2 pieces of waxed paper. A damp tabletop prevents slipping. Peel off top paper. If dough tears, mend without moistening. Place paper-side up in pie pan. Peel off paper. Ease pastry into pan, pressing lightly.
Add filling of your choice.
Trim crust evenly. Roll out remaining 1/2 of dough for top layer same as above. place over filling, peel off waxed paper. Seal edge with fork or flute. Make 3 or 4 slits near center.
Bake until golden brown, about 40 minutes.


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 - cloves
1/3 cup  Agave Nectar
2 - eggs
1 - unbaked 9-inch pie crust
Whipped Cream (optional)

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.

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 before slicing.