Diabetes Forecast

Holiday Pumpkin Pie With Maple-Ginger Crust

When it comes to dessert, nutritious pumpkin pie is a great, lower-sugar option for a special occasion. Crystalized ginger and a kiss of maple syrup make the easy crust extra-special.

Per Serving

Holiday Pumpkin Pie With Maple-Ginger Crust

Makes: 8
Serving Size: 1/8 of pie
Calories 115
Fat 2.5 g
Saturated Fat 0.4 g
Trans Fat 0 g
Carbohydrate 22 g
Fiber 1 g
Sugars 11 g
Cholesterol 0 mg
Sodium 135 mg
Protein 2 g
Choices: Carbohydrate 3, Fat 1, Carbohydrate 1.5, Fat 0.5
  • Makes: 8
  • Serving Size: 1/8 of pie
  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours, 55 minutes (includes cooling time)


1 1/2 cups graham-cracker crumbs (about 24 cracker squares)
3 Tbsp. pure maple syrup
1 tsp. canola oil
1 egg white, lightly beaten
1 tsp. finely minced crystallized ginger
1/2 tsp. ground ginger
1/2 cup Splenda Sugar Blend
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs
1tsp.vanilla extract
1can (15 oz.) pumpkin puree (not pumpkin pie filling)
1can (12 oz.) low-fat evaporated milk
1/2cupfat-free whipped topping
Zest of 1 fresh lemon


  1. Preheat the oven to 425ºF. In a bowl, combine all ingredients for the crust. Press into a 9-inch, nonstick pie pan, to form an even crust. Set aside.
  2. In a bowl, mix together the Splenda, cinnamon, ginger, cloves, and salt.
  3. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine.
  4. Add in the pumpkin and stir until the mixture is well blended. Dissolve the cornstarch in about 2 to 3 Tbsp. of the evaporated milk. Add the cornstarch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.
  5. Pour the pumpkin pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425°F. Lower the heat to 350°F, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.
  6. Remove the pie from the oven, and let cool for 2 hours before serving. Cut into 8 wedges. Top with whipped topping and sprinkle with lemon zest.

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