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Light Maple Pumpkin Pie

Light Maple Pumpkin Pie

Get ready to fall in love with our Light Maple Pumpkin Pie. This recipe is a celebration of autumn's finest flavors, combining the comforting taste of pumpkin with the irresistible allure of maple. The velvety custard filling, delicately spiced and encased in a buttery crust, will transport you to a world of cozy evenings and indulgent desserts. Prepare to be enchanted by this delightful creation that will have everyone asking for seconds.
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Prep Time 10 minutes
Cook Time 2 hours
Servings: 8
Course: Dessert
Cuisine: North American
Calories: 217
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup whole wheat pastry flour
  • ⅓ cup all purpose flour
  • ⅓ cup sugar, divided
  • ¾ teaspoon salt, divided
  • 2 tablespoons unsalted butter (at room temperature)
  • 2 tablespoons margarine (at room temperature)
  • 4-5 tablespoons ice water
  • 1 can pumpkin (not pumpkin-pie filling)
  • 2 egg whites
  • 1 cup fat-free evaporated (skim) milk (usually found in the baking aisle)
  • ⅓ cup pure maple syrup (not pancake syrup)
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • Light nondairy whipped topping (optional)

Equipment

  • 1 medium bowl
  • 1 large bowl
  • 1 sharp knife

Method
 

  1. Combine the flours, 1 tablespoon of sugar and 1/4 teaspoon of salt in medium bowl. Cut in the butter and margarine with a pastry blender or the tines of a fork until the mixture forms coarse crumbs.
  2. Mix in the ice water, 1 tablespoon at a time, until the mixture comes together and forms a soft dough. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
  3. Preheat the oven to 425 degrees.
  4. Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Ease the dough onto a 9-inch pie plate, trim the overhanging dough with a sharp knife, and turn the edges under slightly to “flute”, if desired.
  5. Combine the pumpkin, remaining 1/3 cup sugar, egg whites, milk, syrup, cinnamon, ginger and remaining 1/2 teaspoon salt in large bowl; mix well. Pour into the unbaked pie shell. Bake for 15 minutes, then reduce the oven temperature to 350 degrees.
  6. Continue baking for 45 to 50 minutes or until the center is set. Transfer the pie to a wire cooling rack; let stand at least 30 minutes before serving.
  7. Serve warm, at room temperature or chilled with whipped topping, if desired.

Video

Notes

This Light Maple Pumpkin Pie is meant to be shared with loved ones. Whether you're hosting a fall gathering or surprising a friend, this recipe is sure to bring smiles to everyone's faces. So, don't forget to spread the joy and make someone's day a little sweeter!