Recipe by threeovens
This recipe is inspired from a recipe in Better Homes and Gardens Magazine. I made a few changes to healthify it a bit. By swapping out the pastry crust and replacing it with a graham cracker crust and by substituting Splenda for some of the sugars you can save half the calories, carbs and fat, while saving a third of the cholesterol. All substitutions adhere to Splenda's recommendation to only substitute 1/3 of the sugar in a recipe so as not to alter a recipe's outcome.
Graham Cracker Crust
- 12 graham crackers (about 6 1/2 ounces)
- 1⁄4 cup Splenda Sugar Blend for Baking (optional)
- 1⁄2 teaspoon ground cinnamon (optional)
- 6 tablespoons butter (3 ounces)
- 1⁄4 cup water, if needed (2 ounces)
- 1 (15 ounce) can pumpkin puree
- 2⁄3 cup pure maple syrup
- 1⁄4 cup Splenda brown sugar blend, packed
- 1 teaspoon pure vanilla extract or 1 teaspoon vanilla bean paste
- 1⁄2 teaspoon salt
- 3 eggs, slightly beaten
- 3⁄4 cup milk
Salted Pecan Brittle
- nonstick cooking spray
- 1⁄4 cup Splenda Sugar Blend for Baking
- 1⁄4 cup light corn syrup
- 1⁄8 cup water
- 3⁄4 cup pecans, toasted and chopped
- 1⁄2 teaspoon baking soda, sifted
- 1 teaspoon sea salt, divided
Directions See How It's Made
- To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
- Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
- Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
- In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
- Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
- Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
- Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
- To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
- Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
- Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
- Remove pan from heat and sprinkle with the baking soda. Stir to combine.
- Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
- To serve, top pie with Salted Pecan Brittle.