A safe low glycemic index sweetner is agave nectar. A 1/4 cup of agave nectar can be used instead of 1 cup of sugar, and it would not spike your blood sugar, and it taste great!!! Use the agave nectar. It is better than honey and maple syrup because it is is lowest of the GI chart!!

Reviewed On: Dec. 5, 2009

This is a very good recipe, minus the aspartame. I used 1/4 cup of agave nectar sweetner instead of aspartame. Aspartame has been found to cause brain cancer, and other types of cancers. Please try and always use natural sweeteners like honey, maple syrup, or agave nectar to replace sugar. Agave nectar registers the lowest on the glycemic index chart, and it has a very sweet taste, so less agave nectar used in recipes give your desserts a sweet taste, and it replaces the sugar nicely, and the taste is wonderful!!! Thanks for the recipe!

Reviewed On: Dec. 5, 2009

To shorten the cooking time, I peeled the pumpkin and cleaned out the seeds, until the pumpkin was completely clean. You can save the pumpkin seeds. Separate the seeds from the strings and you can clean the slime off of the seeds by putting them in a paper towel, or you can peel the pumpkin seeds, and put them on top of your pie for a beautiful garnish. The seeds are a delicious and nutritious garnish. You can save the pumpkin seeds for a snack or a protein shake. They are high in proteins and zinc. Then I grated the raw pumpkin using a grater. I put the peeled pumplin a bowl of water, and I used the very fine side of the grater. Soaking the pumpkin in water helps to make grating it very easy. I put the grated pumpkin in a pot and I added the sugar recommended. I put the cover on, and I let it simmer on low heat for 20mins. I removed the pot and I put it in the sink to soak in a little cold water to cool the cooked pumpkin off quickly. I saved some time doing that, or you can cool it off in the fridge, I do that a lot. After the cooked pumpkin cooled down, I added all the other ingredients mentioned and I also added 1/2 teaspoon of ground cloves, and 1 teaspoon of ground cardamon, and 1/2 teaspoon of black pepper to the entire mixture. The very finely grated pumpkin will continue to cook with all the other ingredients. I preheated the oven for 425 degrees, and I let it cook for 425 degrees for 15mins, and then I decreased the temperature to 350 degrees for 40 more minutes. D

Reviewed On: Oct. 16, 2009