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Maple-Apple Pecan Crunch Pumpkin Pie
Maple-Apple Pecan Crunch Pumpkin Pie
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From: Diabetic Living Magazine
Cooked apple slices top a crustless pumpkin pie in this dessert recipe. Chopped nuts and a drizzle of maple syrup top it off.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 (15 ounce) can pumpkin
- ⅓ cup sugar (see Tips)
- 2 tablespoons honey or pure maple syrup
- 1½ teaspoons pumpkin pie spice
- ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1 teaspoon vanilla
- ¾ cup evaporated fat-free milk
- 2 medium Gala or Jonathan apples or 2 ripe pears
- ¼ cup water
- ¼ cup coarsely chopped pecans or walnuts, toasted
- 1 tablespoon pure maple syrup
Preparation
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Prep
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- Preheat oven to 350°F. Lightly grease a 1- ½-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.
- 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: Sugar Substitute: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ⅓ 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°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
- Serving size: 1 serving
- Per serving: 143 calories; 3 g fat(0 g sat); 3 g fiber; 27 g carbohydrates; 4 g protein; 11 mcg folate; 1 mg cholesterol; 23 g sugars; 8,576 IU vitamin A; 4 mg vitamin C; 97 mg calcium; 1 mg iron; 60 mg sodium; 272 mg potassium
- Nutrition Bonus: Vitamin A (172% daily value)
- Carbohydrate Servings: 2
- Exchanges: 2 other carb
