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Maple-Apple Pecan Crunch Pumpkin Pie

Makes: 8 servings
Serving size: 1 slice
Prep 25 mins Bake 350°F 45 mins to 50 mins
Maple-Apple Pecan Crunch Pumpkin Pie
  • 1 15  ounce can  pumpkin
  • 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
  •  Maple-Apple Pecan Crunch

1. Preheat oven to 350 degrees 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. To serve, top with Maple-Apple Pecan Crunch. 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.

Maple-Apple Pecan Crunch
  • 2  medium gala or Jonathan apples or 2 ripe pears
  • 1/4  cup  water
  • 1/4  cup  coarsely chopped pecans or walnuts, toasted
  • 1  tablespoon  pure maple syrup
Directions Maple-Apple Pecan Crunch::

1. Core, quarter and thinly slice apples or pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with pecans and drizzle with maple syrup.

Nutrition Facts (Maple-Apple Pecan Crunch Pumpkin Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 143,
  • Fat, total (g) 3,
  • chol. (mg) 1,
  • sat. fat (g) 0,
  • carb. (g) 27,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 23,
  • pro. (g) 4,
  • vit. A (IU) 84,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 60,
  • Potassium (mg) 272,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Other Carb () 2,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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