Ginger-Chocolate Crunch Pumpkin Pie
Recipe from Diabetic Living

This basic crustless pumpkin pie recipe can be eaten plain for dessert. Or, for the holiday meal, try one of our three toppers.


Ginger-Chocolate Crunch Pumpkin Pie


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Prep Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 8 servings
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Ingredients
 
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  • 1  15-ounce can  pumpkinOn Sale
  • 1/3  cup  sugar or sugar substitute* equivalent to 1/3 cup sugarOn Sale
  • 2  tablespoons  honey or pure maple syrupOn Sale
  • 1 1/2  teaspoons  pumpkin pie spiceOn Sale
  • 1/2  cup  refrigerated or frozen egg product, thawed, or 2 eggs, lightly beatenOn Sale
  • 1  teaspoon  vanillaOn Sale
  • 3/4  cup  evaporated fat-free milkOn Sale
  •     Ginger-Chocolate CrunchOn Sale
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Directions
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.
Top with Ginger-Chocolate Crunch. Bake, uncovered, in a 350 degrees 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.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
Nutrition information
Calories 140, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 1 mg, Sodium 105 mg, Carbohydrate 30 g, Total Sugar 22 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 10%, Iron 12%. Exchanges: Other Carbohydrate 2. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make a Pumpkin Pie
If you're in charge of desserts for Thanksgiving, knowing how to make a pumpkin pie is a requirement. But you don't have to wait for November to enjoy this fall favorite. Grocery store shelves hold canned pumpkin year round. Pumpkin, even the canned variety, is packed with beta-carotene and other nutrients, making it a dessert you can feel good about eating any day of the year.

Recommended Recipe:
Frozen Pumpkin Mousse Pie
Frozen Pumpkin Mousse Pie

While pumpkin pie deserves respect as a Thanksgiving icon, it's fun to shake up tradition. Surprise your family and friends with a frozen pie this year-it just might become one of their holiday favorites. No need to let them know how easy it is.

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