This delicious twist on a holiday classic uses maple syrup for a rich sweetness without refined sugar.
Maple-Ginger Pumpkin Pie
2016-10-14 15:01:53
Nutrition Facts
Serving Size
1393g
Amount Per Serving
Calories 2598
Calories from Fat 903
% Daily Value *
Total Fat 104g
160%
Saturated Fat 50g
250%
Trans Fat 3g
Polyunsaturated Fat 8g
Monounsaturated Fat 38g
Cholesterol 565mg
188%
Sodium 521mg
22%
Total Carbohydrates 375g
125%
Dietary Fiber 22g
90%
Sugars 208g
Protein 58g
Vitamin A
1401%
Vitamin C
85%
Calcium
137%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
- 1/2 cup flour, 1/2 cup whole-wheat flour
- 1/4 cup hazelnut meal or ground nuts
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 tablespoons butter, softened
- 6 tablespoons cold orange juice or water
- 1 tablespoon date sugar, optional
Filling
- 1 15-ounce can pumpkin
- 1/4 cup molasses
- 1/2 cup pure maple syrup
- 1 teaspoon each cinnamon and ground ginger
- 1/2 teaspoon ground allspice
- 2 eggs, lightly beaten
- 1 cup evaporated fat-free milk
- 2 tablespoons flour
- 1 teaspoon finely grated, peeled gingerroot
Instructions
- 1. In a food processor, pulse together flour, nut meal, spices, and butter to form crumbs. Pour mixture into a bowl, and gradually add orange juice or water to form dough. Press into a 9-inch pie plate coated with cooking spray. If desired, sprinkle with date sugar. Bake at 325 degrees for 8 to10 minutes. Remove from oven, and allow to cool.
- 2. In a mixing bowl, combine filling ingredients through evaporated milk, blending well. Stir in flour and gingerroot pieces.
- 3. Bake at 375 degrees for 55 to 60 minutes. Cool or chill before serving.
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