Maple-Pecan-Ginger Pumpkin Pie…perfect and easy!

Every so often when I ask my husband what he wants for desert he’ll say Pumpkin Pie. Actually I know he’s thinking of a Marie Calendar’s Razzleberry Pie. It’s his favorite. One day I’ll recreate a healthy version. But for now it’s Pumpkin Season.

Pumpkin is not only for Thanksgiving, but it’s refreshing and healthy all year around, especially with pecan ginger crust. I think this recipe has my husband thinking about a new favorite…Maple-Pecan-Ginger Pumpkin Pie.

Quick and easy, not too sweet and deliciously healthy – this pumpkin pie will be your new family favorite.


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Maple-Pecan-Ginger Pumpkin Pie

Pecan-Ginger Crust

  • 1 package Pamela’s Gingersnap Cookies (6 ounce)
  • 1/2 cup roasted pecans
  • 1/4 cup sucanat
  • 1/4 cup grape seed oil


  • 1 1/2 cups pumpkin puree
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup sucanat
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger

Heat oven to 375°.

In food processor grind cookies and pecans until finely ground.  Place in medium mixing bowl with sucanat and oil and stir until combined well. Put mixture into 9 inch pie plate and press firmly and evenly to cover bottom and sides of plate.

Place in oven and bake for 5 to 10 minutes. Check after 5 minutes. You don’t want the crust to burn, just lightly brown. Remove from oven.

In medium mixing bowl beat eggs until frothy. Add pumpkin, maple syrup, almond milk, sucanat, vanilla and spices and mix until well combined. Pour into pie crust.

Bake for 50 minutes, until center is firm. Check by placing tip of dinner knife in center of pie. If it comes out clean pie is done. Remove from oven and cool.



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