Holiday Pumpkin Pie With Maple-Ginger Crust
When it comes to dessert, nutritious pumpkin pie is a great, lower-sugar option for a special occasion. Crystalized ginger and a kiss of maple syrup make the easy crust extra-special.
Per ServingHoliday Pumpkin Pie With Maple-Ginger Crust |
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|---|---|---|
| Makes: 8 | ||
| Serving Size: 1/8 of pie | ||
| Calories | 115 | |
| Fat | 2.5 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 22 | g |
| Fiber | 1 | g |
| Sugars | 11 | g |
| Cholesterol | 0 | mg |
| Sodium | 135 | mg |
| Protein | 2 | g |
| Choices: Carbohydrate 3, Fat 1, Carbohydrate 1.5, Fat 0.5 | ||
- Makes: 8
- Serving Size: 1/8 of pie
- Preparation Time: 15 minutes
- Cooking Time: 2 hours, 55 minutes (includes cooling time)
Ingredients
| Crust | ||
| 1 1/2 | cups | graham-cracker crumbs (about 24 cracker squares) |
| 3 | Tbsp. | pure maple syrup |
| 1 | tsp. | canola oil |
| 1 | egg white, lightly beaten | |
| 1 | tsp. | finely minced crystallized ginger |
| 1/2 | tsp. | ground ginger |
| Filling | ||
| 1/2 | cup | Splenda Sugar Blend |
| 2 | tsp. | ground cinnamon |
| 1/2 | tsp. | ground ginger |
| 1/4 | tsp. | ground cloves |
| 1/4 | tsp. | salt |
| 2 | eggs | |
| 1 | tsp. | vanilla extract |
| 1 | can (15 oz.) pumpkin puree (not pumpkin pie filling) | |
| 1 | tsp. | cornstarch |
| 1 | can (12 oz.) low-fat evaporated milk | |
| Garnish | ||
| 1/2 | cup | fat-free whipped topping |
| Zest of 1 fresh lemon | ||
Directions
- Preheat the oven to 425ºF. In a bowl, combine all ingredients for the crust. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
- In a bowl, mix together the Splenda, cinnamon, ginger, cloves, and salt.
- In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
- Add in the pumpkin and stir until the mixture is well blended. Dissolve the cornstarch in about 2 to 3 Tbsp. of the evaporated milk. Add the cornstarch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
- Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
- Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top with whipped topping and sprinkle with lemon zest.
