One more Pumpkin Pie recipe and I promise I won’t do any more for a while. This not only for my friend Tamera, but it’s also for Lunabee on Dreamwidth too! Her hubby just came home with high cholesterol.
Instead of having whipped cream or cool whip on top, this one comes with three healthy toppings. Cranberry-Orange Almond Crunch, Ginger-Chocolate Crunch, and Maple-Apple Pecan Crunch. I’m going to include them all since they all sound yummy.
Basic Crustless Pumpkin Pie
1 (15 ounces) can pumpkin
⅓ cup sugar or sugar substitute (see Tips)
2 tablespoons honey
1 ½ teaspoons pumpkin pie spice
½ cup refrigerated or frozen egg product, thawed (see Tips)
1 teaspoon vanilla
¾ cup evaporated fat-free milk
Cranberry-Orange Almond Crunch:
½ cup lightly sweetened toasted oat bran cereal flakes with oat clusters (such as Smart Start®)
⅓ cup coarsely chopped almonds, toasted
¼ cup dried cranberries
½ teaspoon finely shredded orange peel
8 cookies gingersnaps, broken
2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped
2 teaspoons finely chopped crystallized ginger
Maple-Apple Pecan Crunch:
2 eaches gala or Jonathan apples (or 2 ripe pears)
¼ cup of water
¼ cup chopped walnuts or pecans, toasted
1 tablespoon pure maple syrup
Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover with foil and chill for at least 2 hours or up to 24 hours before serving.
To serve, loosen pie from the sides of the pan by running a thin metal spatula around the edge. Remove sides of the pan. Cut pie into wedges to serve.
Cranberry-Orange Almond Crunch: In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator for up to 2 weeks.)
Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.
Maple-Apple Pecan Crunch: Core, quarter, and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.
Test Kitchen Tip: Choose from Splenda granular or Sweet’N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
Sugar Substitutes: Same as above, except 67 cal., 13 g carb. Exchanges: 1 carb. Carb choices: 1.
You can substitute 2 eggs, lightly beaten, for the egg product.
Serving Size: 1 slice
95 calories; protein 3.9g 8% DV; carbohydrates 20.2g 7% DV; dietary fiber 1.6g 6% DV; sugars 17.3g; fat 0.2g; saturated fat 0.1g 1% DV; cholesterol 1mg; vitamin c 2.6mg 4% DV; folate 23.7mcg 6% DV; calcium 90.8mg 9% DV; iron 1.2mg 7% DV; magnesium 19.3mg 7% DV; potassium 218.5mg 6% DV; sodium 59.4mg 2% DV.
Exchanges: 1 1/2 Other Carb