[THANKSGIVING-RECIPE] Pumpkin Pie with Pecan Crust

Pumpkin Pie with Pecan Crust

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. Preheat oven to 350°F.
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. Combine remaining ingredients, except pecan halves and maple syrup, in a
large bowl. Mix until blended.

4. Pour pumpkin mixture into pie crust.

5. 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. 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.
Serves 12.

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