Light Pumpkin Pie With Pecan Crust Recipe

Name: Light Pumpkin Pie With Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons pecans, toasted and ground; 1 tablespoon unsweetened applesauce; 2 whole eggs; 1 cup canned pumpkin; 3/4 cup evaporated skim milk; 1/4 cup apple juice concentrate; 1/4 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Pinch ground cloves; Pinch salt; 12 pecan halves; 1 teaspoon maple syrup

Servings: persons

1 cup graham cracker crumbs
2 tablespoons pecans, toasted and ground
1 tablespoon unsweetened applesauce
2 whole eggs
1 cup canned pumpkin
3/4 cup evaporated skim milk
1/4 cup apple juice concentrate
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground cloves
Pinch salt
12 pecan halves
1 teaspoon maple syrup

1
1. Preheat oven to 350F.
2
2. In a medium bowl, combine the graham cracker crumbs with pecans and applesauce. Press into the bottom and halfway up the sides of a 9-inch pie plate, coated with a small amount of canola oil. Set aside.
3
3. Combine remaining ingredients, except pecan halves and maple syrup, in a large bowl. Mix until blended.
4
4. Pour pumpkin mixture into pie crust.
5
4. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.
6
6. In a small bowl, coat pecan halves with syrup. Transfer to a lightly oiled baking sheet, reduce heat to 325F and bake for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie before serving.

2377

kcal

Calories

232

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 2 tablespoons pecans, toasted and ground, 1 tablespoon unsweetened applesauce, 2 whole eggs, and more.

Yes, Light Pumpkin Pie With Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light Pumpkin Pie With Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions