Maple Pumpkin Pie

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

Yield:
8 servings
Level:
Intermediate

NUTRITION INFO
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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