Holiday Pumpkin Pie With Maple-Ginger Crust

Holiday Pumpkin Pie With Maple-Ginger Crust
Source: Diabetes Forecast. Recipe Credit: . Photo Credit: Taran Z.
Summary
Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus it gets a nutritional boost from pumpkin puree which is rich in vitamin A. For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.
  • Prep time
    15 min
  • Cook time
    55 min
  • Servings
    8 Servings
  • Serving size
    1/8 of pie
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 of pie
  • Amount per serving Calories 115

  • Total Fat 2.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 135mg
  • Total Carbohydrate 22g
    • Dietary Fiber 1g
    • Total Sugars 11g
  • Protein 2g

Choices/Exchanges: 1 1/2 Carbohydrate, 1/2 Fat

Ingredients

Ingredients

  • graham cracker crumbs (about 24 cracker squares)
    1 1/2 cup
  • maple syrup
    3 tbsp
  • canola oil
    1 tsp
  • egg white (lightly beaten)
    1
  • finely minced crystallized ginger
    1 tsp
  • ground ginger (divided use)
    1 tsp
  • Splenda Sugar Blend
    1/2 cup
  • ground cinnamon
    2 tsp
  • ground cloves
    1/4 tsp
  • salt
    1/4 tsp
  • eggs
    2
  • vanilla extract
    1 tsp
  • pumpkin puree (not pumpkin pie filling)
    1 (15-oz) can
  • corn starch
    1 tsp
  • evaporated skim milk
    1 (12-oz) can
  • light whipped topping
    1/2 cup
Directions

Directions

  1. Preheat the oven to 425ºF.

  2. Make the crust: in a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger, and 1/2 tsp of the ground ginger. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.

  3. In a small bowl, mix together the Splenda, cinnamon, the other 1/2 tsp of ground ginger, cloves, and salt.

  4. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.

  5. Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 Tbsp. of the evaporated milk. Add the corn starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.

  6. 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.

  7. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top each slice with 1 tbsp whipped topping right before serving.

Reviews