Holiday Pumpkin Pie With Maple Ginger Crust
Photo: Taran Z/Food styling: Suzanne Springer ingredients
Crust
1 1/2 cups graham-cracker crumbs
(about 24 cracker squares)
3 Tbsp. pure maple syrup
1 tsp. canola oil
1 egg white, lightly beaten
1 tsp. finely minced crystallized ginger
1/2 tsp. ground ginger
Filling
1/2 cup Splenda Sugar Blend
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 can (15 oz.) pumpkin puree
(not pumpkin pie filling)
1 tsp. cornstarch
1 can (12 oz.) low-fat evaporated milk
Garnish
1/2 cup fat-free whipped topping
Zest of 1 fresh lemon
preparation
8 servings
Serving size: 1/8 of pie
Preparation time: 15 minutes
Cooking time: 2 hours, 55 minutes (includes cooling time)
1. Preheat the oven to 425ºF. In a bowl, combine all ingredients for the crust. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
2. In a bowl, mix together the Splenda, cinnamon, ginger, cloves, and salt.
3. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
4. Add in the pumpkin and stir until the mixture is well blended. Dissolve the cornstarch in about 2 to 3 Tbsp. of the evaporated milk. Add the cornstarch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
5. Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
6. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top with whipped topping and sprinkle with lemon zest.
nutrition
Nutrition Facts
(Holiday Pumpkin Pie With
Maple Ginger Crust)
Carbohydrate exchanges 3
Fat exchanges 1
Amount per Serving
Calories 255
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1.4 g
Trans Fat 0 g
Cholesterol 55 mg
Sodium 285 mg
Total Carbohydrate 46 g
Dietary Fiber 3 g
Sugars 32 g
Protein 7 g
Nutrition Facts
(Maple Ginger Crust only)
Carbohydrate exchanges 1.5
Fat exchanges 0.5
Amount per Serving
Calories 115
Calories from Fat 20
Total Fat 2.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 135 mg
Total Carbohydrate 22 g
Dietary Fiber 1 g
Sugars 11 g
Protein 2 g
Comments
Comments are subject to review and will not be posted immediately. If you have an urgent medical question, please consult a health care professional. If you have a question for the staff of Diabetes Forecast, please send it to replyall@diabetes.org.is this really healthy or good planning?
I don't understand why it's ok to have one piece of dessert with 43g sugar and 68 carbs?????
You may still think that
You may still think that this dessert has too many carbs, but please note that the nutrition facts per serving for this recipe show 46 grams of carb, including 32 g of sugars. That INCLUDES the crust.
Nutrition facts were also listed separately for the crust alone, but it's not correct to combine the two sets of nutrition facts to get the numbers for this dessert.
Pumpkin Pie?
I agree that the carbs are too high in this recipe. ADA should be promoting and providing recipes that are low carb for type 2's. Or you could give low carb suggestions such as using almond flour for the crust, sugar free syrup, skip the oil and corn starch, non fat sour cream or non-fat greek yogurt instead of the evaporated milk, and low carb whipped topping. I was advised by my Diabetes Educator to try for 30-45 grams of carb per meal. This recipe provides more than that for only 1 slice of pie. Way too high!
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