Maple Pumpkin Pie With Salted Pecan Brittle

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
  4. 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.
  5. Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
  6. Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
  7. Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
  8. 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.
  9. Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
  10. Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
  11. Remove pan from heat and sprinkle with the baking soda. Stir to combine.
  12. Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
  13. To serve, top pie with Salted Pecan Brittle.