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Holiday Pumpkin Pie With Maple-Ginger Crust
15 min prep time
55 min cook time
8servings
Recipe by
Robyn Webb, MS, LN
Source
Diabetes Forecast
Photo by
Taran Z
How to Make Holiday Pumpkin Pie With Maple-Ginger Crust
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.
15 min prep time
55 min cook time
8servings
1/8 of pie
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Step-By-Step Instructions:
- Preheat the oven to 425ºF.
- 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.
- In a small bowl, mix together the Splenda, cinnamon, the other 1/2 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 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.
- 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 each slice with 1 tbsp whipped topping right before serving.
Nutrition facts
8 Servings
-
Serving Size
1/8 of pie
- Amount per serving Calories 115
-
Total Fat
2.5g
- Saturated Fat 0.4g
- Sodium 135mg
-
Total Carbohydrate
22g
- Dietary Fiber 1g
- Total Sugars 11g
- Protein 2g
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
low calorie sugar substitute
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
Cornstarch
1 tsp
evaporated skim milk
1 (12-oz) can
light whipped topping
1/2 cup
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