Maple Pumpkin Pie with a Crunch Recipe

Maple Pumpkin Pie with a Crunch Recipe photo by Taste of Home

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Maple syrup adds a lovely flavor to the pie, but if I don't have it on hand, I use honey. If serving with whipped cream, a light sprinkling of cinnamon and nutmeg adds a nice tough. —Lorraine Caland, Shuniah, Ontario

This recipe is:

Healthy

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Maple Pumpkin Pie with a Crunch Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 8 Servings

15 45 60

Ingredients

Pastry for single-crust pie (9 inches)
2 eggs, lightly beaten
1-1/2 cups fresh or canned pumpkin
1 cup reduced-fat evaporated milk
1/3 cup packed brown sugar
1/3 cup maple syrup
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup fat-free whipped topping
11 pecan halves
Ground cinnamon, optional

Directions

Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into pastry.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
Cool on a wire rack. Top pie with whipped topping and pecans; sprinkle with cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 1 piece equals 273 calories, 10 g fat (4 g saturated fat), 60 mg cholesterol, 310 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Maple Pumpkin Pie with a Crunch in Healthy Cooking October/November 2012, p17