Photo by Chelsea Kyle
Tip: In a piecrust, apple juice can replace some of the butter.
Recipe information
Yield
Makes 8 servings
Ingredients
Crust
1 1/2 cups graham cracker crumbs
2 tbsp apple juice
2 tbsp butter, melted
Filling
2 cups canned pumpkin
1 egg yolk
2 large egg whites
1/3 cup orange juice
1/3 cup honey
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp allspice
Preparation
Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream.
Nutrition Per Serving
Nutritional analysis per serving (without whipped cream): 147 calories
5 g fat (2.5 g saturated fat)
23 g carbohydrates
2.5 g protein
#### Nutritional analysis provided by Self
