Maple Pumpkin Pie
- 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
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
Recipe courtesy of Juan-Carlos Cruz