SHANNON ADAM'S FIT CORNER
RECIPE ARCHIVE - OCTOBER '09
Ginger-Chocolate Crunch Pumpkin Pie
Recipe from Better Homes & Gardens Magazine
Here is a basic recipe for a crustless pumpkin pie. You could just eat the pie this way but it's even more delicious -- and so much prettier! -- when you add one of our three toppers.
Ingredients:
1 |
15-ounce can pumpkin |
1/3 |
cup sugar or sugar substitute* equivalent to 1/3 cup sugar |
2 |
tablespoons honey or pure maple syrup |
1 1/2 |
teaspoons pumpkin pie spice |
1/2 |
cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten |
1 |
teaspoon vanilla |
3/4 |
cup evaporated fat-free milk |
|
Ginger-Chocolate Crunch |
1. Preheat oven to 350°F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
3. Top with Ginger-Chocolate Crunch. Bake, uncovered, in a 350°F oven for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
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.
*Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.
Nutrition Facts Per Serving:
- Servings: 8 servings
- Calories 140
- Total Fat (g) 4
- Saturated Fat (g) 2
- Monounsaturated Fat (g) 1
- Polyunsaturated Fat (g) 0
- Cholesterol (mg) 1
- Sodium (mg) 105
- Carbohydrate (g) 30
- Total Sugar (g) 22
- Fiber (g) 2
- Protein (g) 5
- Other Carbohydrates (d.e.) 2
PER SERVING WITH SUBSTITUTE: 112 calories, 5 g protein, 22 g carbohydrate, 4 g total fat, 1 mg cholesterol, 2 g sat. fat, 2 g fiber. Exchanges: 1.5 other carb 1.5 carb choices
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