Holiday Pumpkin Pie With Maple-Ginger Crust

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- Prep time
- 15 min
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- Cook time
- 55 min
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- Servings
- 8 Servings
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- Serving size
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1/8 of pie
Ingredients
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graham cracker crumbs (about 24 cracker squares)
- 1 1/2 cup
- 1 1/2 cup
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maple syrup
- 3 tbsp
- 3 tbsp
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canola oil
- 1 tsp
- 1 tsp
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egg white (lightly beaten)
- 1
- 1
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finely minced crystallized ginger
- 1 tsp
- 1 tsp
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ground ginger (divided use)
- 1 tsp
- 1 tsp
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Splenda Sugar Blend
- 1/2 cup
- 1/2 cup
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ground cinnamon
- 2 tsp
- 2 tsp
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ground cloves
- 1/4 tsp
- 1/4 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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eggs
- 2
- 2
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vanilla extract
- 1 tsp
- 1 tsp
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pumpkin puree (not pumpkin pie filling)
- 1 (15-oz) can
- 1 (15-oz) can
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Cornstarch
- 1 tsp
- 1 tsp
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evaporated skim milk
- 1 (12-oz) can
- 1 (12-oz) can
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light whipped topping
- 1/2 cup
- 1/2 cup
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Directions
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Preheat the oven to 425ºF.
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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.
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In a small bowl, mix together the Splenda, cinnamon, the other 1/2 tsp of ground ginger, cloves, and salt.
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In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
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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.
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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.
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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.