1 15 oz. can pure pumpkin*
1 t. nutmeg
1 liberal T. cinnamon
1 t. ground ginger
2 T. agave nectar
1 T. ground flax
2 eggs
cinnamon stick, garnish
Mix all ingredients in a large bowl until smooth. You can adjust the agave nectar to suit your sweet tooth- this pie is very mildly sweet as opposed to the sickeningly sweet pies which are commercially available. We have "dulled" sweet tooths, however, so you may need to add some natural brown sugar or more agave to give this more of a dessert "umph."
Pour the batter into a gluten free pie shell and top with cinnamon sticks; we used our vegan flax pie crust. Bake for about 35 minutes at 350 degrees until a toothpick comes out clean. Serve hot or cold- I served this chilled.
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