Maple Pumpkin Pie

Recipe courtesy Juan-Carlos Cruz

Show: Calorie CommandoEpisode: Thanks for Dessert

Rated: 2 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 0 min
Total:: 2 hr 15 min

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Ingredients

1 cup fat-free sour cream
1/2 cup sugar substitute (recommended: Splenda)
2 tablespoons maple syrup
1 1/2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 egg whites
1 whole egg
1 (15-ounce) can pumpkin
1 Light Pie Shell, recipe follows

Directions

Preheat oven with pizza stone to 350 degrees F. (The pizza stone will help get a crisp pie crust.)

In a large bowl, combine the sour cream, sugar substitute, maple syrup, cinnamon, ginger, allspice, nutmeg, vanilla extract, salt, egg whites, egg and pumpkin until thoroughly blended and the mixture is smooth.

Pour the pumpkin mixture into the Light Pie Shell.

Bake pie for 1 hour or until a knife comes out cleanly. Cool on wire rack for about 1 hour. Carefully cut pie into 8 servings.

Light Pie Shell:

1 1/4 cups all-purpose flour, plus 1 tablespoon for dusting surface

2 tablespoons sugar substitute (recommended: Splenda)

1/2 tablespoon baking powder

1/4 teaspoon salt

1 tablespoon butter

1/2 cup fat-free milk

In a large bowl, mix 1 1/4 cups of flour, sugar substitute, baking powder, and salt. Cut the butter into the dough until the butter is in small chunks.

Slowly add the milk and mix with 2 forks until the dough holds together.

Pat the dough into a disk and wrap in plastic wrap. Allow dough to rest in the refrigerator for at least 1 hour.

Remove the dough from the refrigerator and roll out on a lightly floured surface. Place dough into a pie tin. Fold under excess dough and crimp edges. Place back into refrigerator until needed.

Yield: 1 pie shell

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Comments & Reviews

recipe Maple Pumpkin Pie
Amanda Indianapolis, IN 11-18-2008
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Why?
Rated: 1 stars out of 5

Pumpkin pie filling isn't that fatty at all; all someone would need to do to slim it down is to use the light pie crust... (since the crust is where the bulk of the fat is). The recipe looks horrid, people need to stop bending over backwards to save 20 cals and 4 grams of fat and just work out. Read more
recipe Maple Pumpkin Pie
Anonymous 11-30-2006
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Perfect for Thanksgiving and easy!
Rated: 5 stars out of 5

This was perfect for my Thanksgiving feast! Everyone absolutely loved it, and they had no idea that it was "good" for them. I... would make this again in a heartbeat.Read more
recipe Maple Pumpkin Pie
Anonymous 05-11-2006
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Pumpkin hurl
Rated: 1 stars out of 5

It's yucky!
recipe Maple Pumpkin Pie
Anonymous 11-27-2005
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Dreadful
Rated: 1 stars out of 5

Never saw such terrible ingredients for a pumpkin pie. I did not make this pie--I knew better. Nothing this guy makes seems... edible. Get him off the food net work.Read more
recipe Maple Pumpkin Pie
Anonymous 11-23-2005
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Not worth the effort
Rated: 1 stars out of 5

All that preperation into something that tastes flat. The crust was too bland. And the after taste just wont go away. yuck.
recipe Maple Pumpkin Pie
Donna Corpus Christi, TX 11-05-2005
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Maple Pumpkin Pie
Rated: 1 stars out of 5

Not even close to the real thing. This pie left an aftertaste for a couple of hours. Sorry, but I didn't care for it at... all.Read more