MAPLE PUMPKIN PIE WITH SALTED PECAN BRITTLE
This recipe is inspired from a recipe in Better Homes and Gardens Magazine. I made a few changes to healthify it a bit. By swapping out the pastry crust and replacing it with a graham cracker crust and by substituting Splenda for some of the sugars you can save half the calories, carbs and fat, while saving a third of the cholesterol. All substitutions adhere to Splenda's recommendation to only substitute 1/3 of the sugar in a recipe so as not to alter a recipe's outcome.
Provided by threeovens
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
- Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
- Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
- In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
- Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
- Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
- Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
- To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
- Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
- Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
- Remove pan from heat and sprinkle with the baking soda. Stir to combine.
- Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
- To serve, top pie with Salted Pecan Brittle.
Nutrition Facts : Calories 315.1, Fat 15.8, SaturatedFat 5.9, Cholesterol 76.7, Sodium 552.1, Carbohydrate 41.5, Fiber 1.2, Sugar 23.1, Protein 4.3
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Sam Eid
[email protected]I've never seen a pie that looks so good! I can't wait to try this recipe.
Hasib Mina
[email protected]This pie looks incredible! I'm definitely going to have to try this recipe soon.
Joyanty Bijoy
[email protected]I'm so glad I found this recipe! This pie looks amazing and I can't wait to try it.
Kajal Sahani
[email protected]This pie looks absolutely delicious. I'm definitely going to have to make this for my next party.
Sadiqa Riaz
[email protected]This is one of the most beautiful pies I've ever seen! I can't wait to try it.
adaka joe
[email protected]Wow, this pie looks incredible! I'm definitely going to have to try this recipe.
ahtshamansari3
[email protected]I'm drooling just looking at this picture! This pie looks like it's going to be amazing.
Janet Amoah
[email protected]This pie is absolutely gorgeous! I can't wait to try it.
Charity Obeng
[email protected]Overall, this was a good pie. I would definitely make it again, but I would make a few changes to the recipe.
Llinos vanstone
[email protected]I had some trouble getting the pecan brittle to set. I think I might have cooked it for too long.
Lisa Rynestad
[email protected]The crust was a little too thick for my liking. I think I would have preferred a thinner crust.
Gideon Antwi
[email protected]This pie was a little too sweet for my taste. I think I would have preferred it with less maple syrup.
Vem Sla
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great! The crust was flaky and the filling was delicious. I'll definitely be making this again.
GRIP KICKZ
[email protected]This pie was a hit at my Thanksgiving dinner! Everyone loved the combination of pumpkin and maple. The pecan brittle topping was a nice touch.
Hunain Sheikh
[email protected]I've never been a huge fan of pumpkin pie, but this recipe changed my mind! The maple flavor is subtle but really adds something special. The pecan brittle topping is the perfect finishing touch.
Gabi Chan
[email protected]This was the perfect fall pie! The pumpkin filling was perfectly spiced and the maple flavor really shone through. The salted pecan brittle topping added a nice crunch and sweetness. I will definitely be making this pie again!