- 1 (15 ounce) can pumpkin
- ⅓ cup sugar (see Tips)
- 2 tablespoons honey or pure maple syrup
- 1½ teaspoons pumpkin pie spice
- ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
- 1 teaspoon vanilla
- ¾ cup evaporated fat-free milk
- 2 medium Gala or Jonathan apples or 2 ripe pears
- ¼ cup water
- ¼ cup coarsely chopped pecans or walnuts, toasted
- 1 tablespoon pure maple syrup
Prep Time: 25 m Ready In: 3 h 10 m
- Preheat oven to 350°F. Lightly grease a 1- ½-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.
- 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.
- Meanwhile, core, quarter and thinly slice apples (or pears) and place in a large skillet with the water. Cook, covered, over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid.
- To serve the pie, arrange the cooked apple (or pear) slices atop the pumpkin. Sprinkle with pecans (or walnuts) and drizzle with maple syrup. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge; cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
Recipe from eatingwell.com