1 hr 30 mins
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.
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Units: US | Metric
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
- 1To 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.
- 2Place 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.
- 3Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
- 4In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
- 5Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
- 6Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
- 7Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
- 8To 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.
- 9Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
- 10Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
- 11Remove pan from heat and sprinkle with the baking soda. Stir to combine.
- 12Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
- 13To serve, top pie with Salted Pecan Brittle.
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Nutritional Facts for Maple Pumpkin Pie With Salted Pecan Brittle
Serving Size: 1 (155 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 315.1
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 5.9 g
- Cholesterol 76.6 mg
- Sodium 552.0 mg
- Total Carbohydrate 41.4 g
- Dietary Fiber 1.2 g
- Sugars 23.0 g
- Protein 4.3 g