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Kate Sears Photo by: Kate Sears

Sweet Potato Pie with Pumpkinseed Crunch

In this pie, sweet potatoes are dressed up with maple syrup, ginger, and nutmeg. It's the perfect dessert for any fall occasion, not to mention on the lighter side.

 

Health NOVEMBER 2009

  • Yield: Makes 8 servings (serving size: 1 slice)
  • Prep time:20 Minutes

Ingredients

  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon grated whole nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons turbinado or raw sugar
  • 1/2 cup pumpkinseeds

Preparation

1. Preheat oven to 375°. Working with prepared dough, press down edges with floured fork tines, leaving 1-inch between crimping. Freeze 10 minutes or until firm.

2. Line bottom of dough with foil; top with pie weights. Bake in middle of oven 20 minutes or until set. Remove weights and foil, and return to oven. Bake 8-10 minutes more. Transfer to a wire rack; let cool.

3. Whisk together mashed sweet potato with whole eggs, 1 egg white, 1/2 cup maple syrup, ginger, nutmeg, and salt. Spoon into shell, and brush edges with remaining egg white; sprinkle with sugar. Bake in middle of oven 40 minutes or until set. (If crust is becoming too brown, cover with foil.) Transfer to a wire rack.

4. Spray a piece of foil with cooking spray. Toast pumpkinseeds in a skillet 1-2 minutes or until syrup has reduced and seeds are golden. Transfer to foil; spread in 1 layer. Let cool 15 minutes. Crumble, and garnish pie. Slice and serve.

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 14g
  • Saturated fat: 6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2g
  • Protein: 8g
  • Carbohydrate: 46g
  • Fiber: 3g
  • Cholesterol: 75mg
  • Iron: 3mg
  • Sodium: 198mg
  • Calcium: 67mg
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Sweet Potato Pie with Pumpkinseed Crunch recipe

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