Cranberry-Orange Almond Crunch Pumpkin Pie

Cranberry-Orange Almond Crunch Pumpkin Pie

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From: Diabetic Living Magazine

Bran cereal, almonds, and dried cranberries make a quick but pretty topper for this crustless pumpkin pie.

Ingredients 8 servings

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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
  • Cranberry-Orange Almond Crunch
  • ½ cup lightly sweetened toasted oat bran cereal with oat clusters (such as Smart Start®)
  • ⅓ cup coarsely chopped toasted almonds
  • ¼ cup dried cranberries
  • ½ teaspoon finely shredded orange peel


  • Prep

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. Meanwhile, prepare Cranberry-Orange Almond Crunch: In a small bowl, combine cereal, almonds, cranberries and orange peel. (The mixture can be made ahead and refrigerated in an airtight container for up to 2 weeks. )
  4. To serve, top the pie with the Cranberry-Orange Almond Crunch. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
  • Tips: To toast nuts, 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.
  • Sugar Substitutes: 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 113 cal., 19 g carb. Exchanges 1½ other carb, 1 carb choice

Nutrition information

  • Serving size: 1 wedge or mini pie
  • Per serving: 141 calories; 2 g fat(0 sat); 3 g fiber; 27 g carbohydrates; 5 g protein; 1 mg cholesterol; 22 g sugars; 76 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carb

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