Cooked apple slices top a crustless pumpkin pie in this dessert recipe. Chopped nuts and a drizzle of maple syrup top it off.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

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  • Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

  • Meanwhile, core, quarter and thinly slice apples (or pears) and place in a large skillet with the water. Cook, covered, over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid.

  • To serve the pie, arrange the cooked apple (or pear) slices atop the pumpkin. Sprinkle with pecans (or walnuts) and drizzle with maple syrup. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge; cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Tips

Tips: Sugar Substitute: Choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
PER SERVING WITH SUBSTITUTE: same as below, except 115 cal., 20 g carb. Exchanges: 1.5 other carb. 1 carb choice

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

143 calories; protein 4.3g 9% DV; carbohydrates 27.1g 9% DV; exchange other carbs 2; dietary fiber 2.8g 11% DV; sugars 22.5g; fat 2.8g 4% DV; saturated fat 0.3g 2% DV; cholesterol 1mg; vitamin a iu 8575.7IU 172% DV; vitamin c 4.2mg 7% DV; folate 10.6mcg 3% DV; calcium 97.1mg 10% DV; iron 1.3mg 7% DV; magnesium 26.5mg 10% DV; potassium 271.8mg 8% DV; sodium 60.1mg 2% DV.