Nutrition
Holiday Pumpkin Pie with Maple-Ginger Crust
Ingredients
- 1.5 cups of Graham Cracker Crumbs
- 3 tbsp of maple syrup
- 1 tsp of Canola Oil
- 1 egg white (lightly beaten)
- 1 tsp finely minced crystallized ginger
- 1 tsp ground ginger (divided use)
- 0.5 cup of Splenda sugar blend
- 2 tsp of ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 (15-oz) can of Pumpkin Puree (not pumpkin pie filling)
- 1 tsp cornstarch
- 1 (12-oz) can of evaporated skim milk
- 0.5 cup of light whipped topping
Directions
- Preheat the oven to 425 F
- Make the crust: in a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger, and 0.5 tsp of the ground ginger. Press this into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
- In a small bowl, mix together the splenda, cinnamon, the other 0.5 tsp of ground 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 corn starch in about 2 to 3 tablespoons of the evaporated milk. Add the corn starch mixture and the remaining evaporated milk to the pumpkin mixture and mix until smooth. The mixtures will be thin.
- Pour the pumpkin pie filling into the prepared crust. Place the pi eon a baking sheet. Bake for 15 minutes at 425 degrees F. Lower the heat to 350 degrees F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
- Remove the pie form 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.