Maple syrup adds a lovely flavor to this pumpkin 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 touch. —Lorraine Caland, Shuniah, Ontario
- 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
- 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.
Originally published as Maple Pumpkin Pie with a Crunch in Healthy Cooking October/November 2012, p17
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