Pumpkin Pecan Pie

By cprzybyl

Nutritional Info Per Serving 357 cal, 4 g pro, 51 g carb, 3 g fiber, 16.5 g fat, 5 g sat fat, 237 mg sodium

Ingredients

• 1/4 c butter, divided
• 1 1/4 c gingersnap cookie crumbs (about 30 cookies)
• 1 1/2 tsp vanilla extract
• 1 can (15 oz) pure pumpkin
• 1 lg egg
• 1 lg egg white
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 c dark brown sugar, divided
• 2 Tbsp honey
• 3/4 c pecan halves

Details

Servings 8
Adapted from prevention.com

Preparation

Step 1

1. Heat oven to 350�F.


2. Melt 2 tablespoons of the butter in microwave and mix with cookie crumbs and vanilla extract in bowl. Press onto bottom and sides of 8" pie plate. Bake 10 minutes and cool.


3. Blend pumpkin, egg, egg white, cinnamon, nutmeg, and 1/2 cup of the sugar. Spread in crust.


4. Bake until filling is set around edges or knife inserted in center comes out clean, 35 to 40 minutes.


5. Heat broiler. Combine honey and remaining 1/4 cup sugar and 2 tablespoons butter in small nonstick saucepan. Cook over low heat until sugar dissolves, stirring constantly. Stir in pecans to coat.


6. Spread topping over pie. Broil until bubbly and golden brown (do not burn), about 2 minutes.