Thanksgiving is on its Way!

I always know that fall is officially underway when I start craving foods made with pumpkin. And in particular, sweet baked goods. Usually I reserve pumpkin pie for Thanksgiving and Christmas, but I've spent the last couple of months coming up with dessert recipes that are either sugar free or very low in sugar, so pumpkin pie made it on the list of experiments. This week we are enjoying take two of my pumpkin pie experimentation and I must say, it is delicious. Who says you can't have your cake (er pie) and eat it too? This pie has 1/3 - 3/4 less sugar than traditional pie recipes and is made with a pecan crust, which lowers the carb count even more. Here's to guilt-free dessert consumption for Thanksgiving! OK, maybe I got a little carried away, but I'm just excited!

Pumpkin Pie with a Pecan Crust

Crust
1 c pecans
1 1/2 T butter, melted

Filling
2 c pumpkin puree
1 12 oz can evaporated milk
3 eggs
1/2 t salt
2 1/2 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t maple flavoring
1 t vanilla
1/4 c sweetener of choice - I used palm sugar, but you could use Sucanat or regular sugar
10-15 drops liquid Stevia

For the crust, chop pecans in a food chopper until finely ground, almost to a cornmeal type consistency. Add melted butter and press into bottom of pie dish. Crust will come a little way, but not all the way up the sides of the dish. Bake at 425 until set and just beginning to brown. Remove and set aside.

For the filling, combine pumpkin, eggs, and milk and beat well. Add remaining ingredients. Pour filling into prepared crust and bake 15 minutes at 425. Lower the temperature to 35o and bake an additional 45 minutes or until pie is set. If desired, top with unsweetened whipped cream, or sweeten your cream with a drop or two of Stevia.