Ingredients

1 cup graham cracker crumbs

2 tablespoons pecans, toasted and ground

1 tablespoon unsweetened applesauce

2 whole eggs

1 cup canned pumpkin

3/4 cup evaporated skim milk

1/4 cup apple juice concentrate

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch ground cloves

Pinch salt

12 pecan halves

1 teaspoon maple syrup

Preparation

  1. Preheat oven to 350F.

  2. In a medium bowl, combine the graham cracker crumbs with pecans and applesauce. Press into the bottom and halfway up the sides of a 9-inch pie plate, coated with a small amount of canola oil. Set aside.

  3. Combine remaining ingredients, except pecan halves and maple syrup, in a large bowl. Mix until blended.

  4. Pour pumpkin mixture into pie crust.

  5. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.

  6. In a small bowl, coat pecan halves with syrup. Transfer to a lightly oiled baking sheet, reduce heat to 325F and bake for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie before serving.