Pumpkin Pie in a Pecan Crust
Pumpkins and pecans have a natural affinity. Both are savory ingredients with just a hint of sweetness.
  • 1 cup graham cracker crumbs
  • 1 tablespoon dark brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon melted unsalted butter
  • 1 tablespoon extra-light olive oil
  • 1/3 cup pecans, minced

  • 1 can (15 ounces) unsweetened pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1-1/4 cups evaporated fat-free milk
  • 1 large egg
  • 2 large egg whites
  • 2 tablespoons dark rum
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice

1. Make the crust: Preheat the oven to 375°F. In a medium bowl, combine the graham crackers crumbs, dark brown sugar, 1/4 teaspoon cinnamon, butter, oil, and pecans. Stir until evenly moistened.

2. Transfer the nut-crumb mixture to 9-inch pie plate and press into bottom and up sides of plate.

3. Make the filling: In a large bowl, with an electric mixer, combine the pumpkin, 3/4 cup brown sugar, evaporated milk, whole egg, egg whites, rum, 1-1/2 teaspoons cinnamon, ginger, nutmeg, salt, and allspice, beating until well combined.

4. Set the pie shell on a baking sheet on the oven rack. Pour the pumpkin filling into the pie shell and bake for 50 to 60 minutes, or until a knife inserted 1 inch from the edge comes out clean. Transfer to a wire rack to cool. Serve at room temperature or slightly chilled.

Nutritional Information
Per serving: 207 calories, 6.5g total fat (1.4g saturated), 26mg cholesterol, 3g dietary fiber (.2g soluble), 32g carbohydrate, 5g protein, 172mg sodium.
Good source of: beta carotene.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time