Holiday Pumpkin Pie With Maple-Ginger Crust

Holiday Pumpkin Pie With Maple-Ginger Crust
Recipe Credit: . Photo Credit: Taran Z.
Summary
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.
  • Prep time
    15 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: 3 Carbohydrate, 1 Fat

Ingredients

Ingredients

  • graham cracker crumbs (about 24 cracker squares)
    1 1/2 cup
  • maple syrup
    3 tbsp
  • canola oil
    1 tsp
  • egg(s) (lightly beaten)
    1
  • crystallized ginger (finely minced)
    1 tsp
  • ground ginger
    1/2 tsp
  • Splenda Sugar Blend
    1/2 cup
  • ground cinnamon
    2 tsp
  • ground ginger
    1/2 tsp
  • ground cloves
    1/4 tsp
  • salt
    1/4 tsp
  • egg(s)
    2
Directions

Directions

  1. 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.

  2. In a bowl, mix together the Splenda, cinnamon, ginger, cloves, and salt.

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

  4. 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.

  5. 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.

  6. 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.

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