MAPLE PUMPKIN PIE WITH A CRUNCH

Maple Pumpkin Pie with a Crunch image

Maple syrup adds a lovely flavor to this pumpkin pie, but if I don't have it on hand, I use honey. If serving with whipped cream, a light sprinkling of cinnamon and nutmeg adds a nice touch. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

Dough for single-crust pie
2 eggs, lightly beaten
1-1/2 cups fresh or canned pumpkin
1 cup reduced-fat evaporated milk
1/3 cup packed brown sugar
1/3 cup maple syrup
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup fat-free whipped topping
11 pecan halves
Ground cinnamon, optional

Steps:

Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cover edge loosely with foil during the last 30 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. , Top pie with whipped topping and pecans; if desired, sprinkle with cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 273 calories, Fat 10g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 310mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.