Thanksgiving for all: Diabetic-friendly pumpkin pie with maple-ginger crust

Dessert is often the most anticipated course of the holidays. But with all that caloric excess – a cup of sugar here, a pint of whipped cream there – where does that leave people with diabetes?

In this recipe, the American Diabetes Association gives a healthy spin to a Thanksgiving classic, pumpkin pie. It relies on sugar substitute and has a unique crust, thanks to mix-ins of crystallized ginger and maple syrup.

“Pumpkin pie is typically lower in sugar and fat than the other holiday favorite, pecan pie. Plus, it gets a nutritional boost from pumpkin puree which is rich in vitamin A,” writes the association, which is using a recipe from licensed nurse Robyn Webb. “For this diabetes-friendly version, we reduce the sugar by using a Splenda sugar blend in the filling. The low-fat crust is seasoned with a hint of crystallized ginger and maple syrup for an extra-special flavor boost.”

Holiday Pumpkin Pie With Maple-Ginger Crust

Makes one pie (eight servings)

INGREDIENTS

1 1/2 cup graham-cracker crumbs (about 24 cracker squares)

3 tablespoons maple syrup

1 teaspoon canola oil

1 egg white (lightly beaten)

1 teaspoon finely minced crystallized ginger

1 teaspoon ground ginger (divided use)

1/2 cup low-calorie sugar substitute (such as Splenda)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

2 eggs

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin puree (not pumpkin-pie filling)

1 teaspoon cornstarch

1 (12-ounce) can evaporated skim milk

1/2 cup light whipped topping

DIRECTIONS

Preheat the oven to 425 degrees.

Make the crust: In a bowl, combine the graham-cracker crumbs, maple syrup, oil, egg white, crystallized ginger and 1/2 teaspoon of the ground ginger. Press into a 9-inch, nonstick pie pan to form an even crust. Set aside.

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Make the filling: In a small bowl, mix together the Splenda, cinnamon, the other 1/2 teaspoon of ground ginger, cloves and salt. In another bowl, beat the eggs and vanilla together. Add in the Splenda mixture and stir to combine. Add in the pumpkin and stir until the mixture is well blended. Dissolve the corn starch in about 2 to 3 tablespoons of the evaporated milk. Add the corn-starch mixture and the remaining evaporated milk to the pumpkin mixture, and mix until smooth. The mixture will be thin.

Make the pie: Pour the pumpkin-pie filling into the prepared crust. Place the pie on a baking sheet. Bake for 15 minutes at 425 degrees. Lower the heat to 350 degrees, and bake an additional 40 minutes, or until the filling is set when a knife inserted comes out clean.

Remove the pie from the oven, and let cool for two hours before serving. Cut into eight wedges. Top each slice with 1 tablespoon of whipped topping right before serving.

— Courtesy of the American Diabetes Association and Robyn Webb, diabetesfoodhub.org