Ginger-Chocolate Crunch Pumpkin Pie

By Greywolf

Ingredients

• 1 15 - ounce can pumpkin
• 1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
• 2 tablespoons honey or pure maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 3/4 cup evaporated fat-free milk
• Ginger-Chocolate Crunch
• 8 gingersnaps
• 2 ounces dark or bittersweet chocolate (60 to 70% cacao)
• 2 teaspoons finely chopped crystallized ginger

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

3. Top with Ginger-Chocolate Crunch - top chilled pumpkin mixture with broken gingersnaps. Then top evenly with dark or bittersweet chocolate (60 to 70% cacao), chopped; and finely chopped crystallized ginger.

4. Bake, uncovered, in a 350 degrees F oven for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

5. *Sugar Substitutes: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

6. *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: 112 calories, 5 g protein, 22 g carbohydrate, 4 g total fat, 1 mg cholesterol, 2 g sat. fat, 2 g fiber. Exchanges: 1.5 other carb 1.5 carb choices

Servings Per Recipe: 8 PER SERVING: 140 cal., 4 g total fat (2 g sat. fat), 1 mg chol., 105 mg sodium, 30 g carb. (2 g fiber, 22 g sugars), 5 g pro.

Other Carb (d.e): 2;