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Pumpkin Pie with
Graham Pecan Crust
The traditional holiday favorite is made is a cookie crumb crust
for a crunchy change .
Makes 8 to 12 servings
Crust
½
cup pecan halves
6
graham cracker squares, broken into 1-inch pieces
3
tablespoons granulated sugar
¼
cup unsalted butter, melted
Pumpkin Filling
2
large eggs
½
cup brown sugar
1
can (12-ounce) evaporated fat free milk
1
can (15–16 ounces, 1½ cups) solid pack pumpkin
(not pie filling)
1
tablespoon cornstarch
¼
cup maple syrup
1
tablespoon vanilla extract
1
teaspoon cinnamon
½
teaspoon ground ginger
½
teaspoon ground allspice
¹⁄
teaspoon freshly grated nutmeg
8
Preheat the oven to 375°F .
Place the pecans in the blender jar and cover . Pulse on Chop
8 to 10 times to chop finely . Remove and reserve . Place
graham cracker pieces in the blender jar; cover the blender jar .
Pulse on Chop 5 times to break up the cookies, then blend on
Chop for 10 seconds to pulverize .
Add the reserved chopped nuts and granulated sugar . Blend
on Mix until nuts are evenly and finely ground . Transfer to a
9-inch deep-dish pie plate . Add the melted butter and stir to
combine . Press the cookie/nut mixture evenly onto the sides
and bottom of the pie plate .
20
Bake in the preheated 375°F oven for 5 minutes . Remove and
let cool on a rack while continuing . Lower the oven
temperature to 350°F .
Place the eggs and remaining ingredients in the blender jar in
the order listed; cover the blender jar . Blend on Mix until
smooth, about 10 to 15 seconds . Pour the pumpkin mixture
into the prepared pecan graham crust . Bake in the preheated
350°F oven for 55 to 60 minutes . Center of the pie may appear
slightly jiggly – it will continue to set as the pie cools . Place
the pie on a rack and cool completely before serving .
Refrigerate after completely cool .
Nutritional information per serving (based on 12 servings):
Calories 252 (41% from fat) • carb. 33g • pro. 5g • fat 12g • sat. fat 4g
• chol. 42mg • sod. 117mg • calc. 129mg • fiber 2g
Quick Raspberry Sauce
Makes 2 cups
12
ounces fresh or frozen, thawed raspberries
1
cup red berry preserves
1
tablespoon sugar
1
tablespoon fresh lemon or lime juice
Place all ingredients in blender jar . Cover and blend on Purée
until smooth and completely puréed, 20 to 30 seconds . Strain
mixture through a fine sieve to remove seeds; discard seeds .
Store in an airtight container in refrigerator . Serve with
desserts, pancakes or waffles .
Nutritional information per serving (2 tablespoons):
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g
Any trademarks or service marks of third parties used herein are the trademarks or
Cuisinart® is a registered trademark of Cuisinart
service marks of their respective owners .
©2006
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