Maple-Ginger Pumpkin Pie

This delicious twist on a holiday classic uses maple syrup for a rich sweetness without refined sugar.

Maple-Ginger Pumpkin Pie
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2598 calories
375 g
565 g
104 g
58 g
50 g
1393 g
521 g
208 g
3 g
46 g
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. 1/2 cup flour, 1/2 cup whole-wheat flour
  2. 1/4 cup hazelnut meal or ground nuts
  3. 1/2 teaspoon ground ginger
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon ground nutmeg
  6. 6 tablespoons butter, softened
  7. 6 tablespoons cold orange juice or water
  8. 1 tablespoon date sugar, optional
Filling
  1. 1 15-ounce can pumpkin
  2. 1/4 cup molasses
  3. 1/2 cup pure maple syrup
  4. 1 teaspoon each cinnamon and ground ginger
  5. 1/2 teaspoon ground allspice
  6. 2 eggs, lightly beaten
  7. 1 cup evaporated fat-free milk
  8. 2 tablespoons flour
  9. 1 teaspoon finely grated, peeled gingerroot
Instructions
  1. 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. 2. In a mixing bowl, combine filling ingredients through evaporated milk, blending well. Stir in flour and gingerroot pieces.
  3. 3. Bake at 375 degrees for 55 to 60 minutes. Cool or chill before serving.
beta
calories
2598
fat
104g
protein
58g
carbs
375g
more
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