Maple-Apple Pecan Crunch Pumpkin Pie

Ingredients

• 1  15-ounce can pumpkin
• 1/3  cup sugar
• 2  tablespoons honey or pure maple syrup
• 1- 1/2  teaspoons pumpkin pie spice
• 1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
• 1  teaspoon vanilla
• 3/4  cup evaporated fat-free milk
•   Maple-Apple Pecan Crunch

Directions

Preheat oven to 350°F. Lightly grease a 1-1/2-quart soufflé dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

To serve, top with Maple-Apple Pecan Crunch. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using soufflé dish, spoon pumpkin out of the dish onto serving plates.

Maple-Apple Pecan Crunch: Core, quarter and thinly slice 2 medium gala or Jonathan apples or 2 ripe pears. In a large skillet, cook apples and pears, covered, in 1/4 cup water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with 1/4 cup coarsely chopped pecans or walnuts, toasted, and drizzle with 1 tablespoon pure maple syrup.