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
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.
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).