Pumpkin Pie with Pecan Crust

Consider making this fabulous version of the Thanksgiving classic this year: most of its sweetness comes from apples rather than white sugar, there are only 125 calories per slice, and each serving has 4 grams of protein.

A healthy but luscious contemporary take on everybody’s favorite Thanksgiving pumpkin dessert!


1 cup graham cracker crumbs
2 tablespoons pecans, toasted and ground
1 tablespoon unsweetened applesauce
2 whole eggs
1 cup canned pumpkin
3/4 cup evaporated skim milk
1/4 cup apple juice concentrate
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
Pinch salt
12 pecan halves
1 teaspoon maple syrup

1. Preheat oven to 350F.

2. In a medium bowl, combine the graham cracker crumbs with pecans and applesauce. Press into the bottom and halfway up the sides of a 9-inch pie plate, coated with a small amount of canola oil. Set aside.

3. Combine remaining ingredients, except pecan halves and maple syrup, in a large bowl. Mix until blended.

4. Pour pumpkin mixture into pie crust.

4. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.

6. In a small bowl, coat pecan halves with syrup. Transfer to a lightly oiled baking sheet, reduce heat to 325F and bake for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie before serving.

Serves 12.

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Adapted from Canyon Ranch Cooks, by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch (Rodale Press, 2003). Copyright (c) 2003 by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch.
Adapted from Canyon Ranch Cooks, by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch (Rodale Press, 2003).


Jeanne Rogers
Jeanne R9 months ago


Ahmed R.
Ahmed R11 months ago

Looks like a really good recipe and I love pies so I am going to try it .

Michele Wilkinson

Thank you

Robert O.
Robert O4 years ago

Sounds like a good recipe to make around the holidays or any time of year really. I love pecans. Thanks Annie.

Joe Shults
Joe Shults5 years ago

Thanks for sharing.

Carole R.
Carole R5 years ago

Thanks for the recipe.

Jennifer C.
Past Member 5 years ago

Yummy! Thanks for sharing.

Sally Madsen
Sally Madsen6 years ago

I liked this pie a lot but something is way off with the quantities in the recipe. I did not have enough crust to go up the sides of the pie plate at all and I had way too much filling. Instead of 20-30 mins it took over an hour to bake. Apart from that it was great. Would also be good as a healthy pudding without any crust.

Sylvia Wulf
Sylvia W7 years ago

Yum! Saved to make for Christmas - I'll just have to sub Silk soy milk for the evaporated milk (major dairy allergy)

Kathy Becchetti
Kathy Becchetti7 years ago

Great sounding recipes