Pumpkin Pie

Spiced Pecan Pie Crust:

• 1 whole cinnamon stick 
• 1 whole nutmeg 
• ¾ cup pecans, toasted and cooled 
• ⅔ cup graham cracker crumbs 
• 3 tablespoon light brown sugar 
• 1 tablespoon granulated sugar ½ teaspoon table salt 
• ¼ cup unsalted butter, melted and cooled 
• ½ teaspoon pure vanilla extract

Pumpkin Pie Filling:

• 1 whole cinnamon stick 
• 1 whole nutmeg 
• ½ teaspoon whole cloves 
• 2 cups canned pumpkin 
• 3 large eggs, lightly beaten 
• ¼ cup light brown sugar 
• ¼ teaspoon ground ginger 
• ¾ teaspoon table salt 
• ½ cup half and half 
• 1 teaspoon pure vanilla extract 
• ¼ cup pure maple syrup

Calories 200 (51% from fat) • carb. 21g • pro. 4g • fat 12g • sat. fat 4g • chol. 65mg • sod. 310mg • calc. 39mg • fiber 3g

1. Preheat oven to 375°F. 
2. Prepare the Spiced Pecan Pie Crust:
3. Lightly coat a 9-inch pie plate with nonstick cooking spray. Reserve. 
4. Place the cinnamon stick, nutmeg and pecans in the bowl of the Cuisinart Spice Grinder. Pulse 2 to 3 times, and then process until finely ground, about 30 seconds. 
5. Place the spices, pecans, graham cracker crumbs and sugars in a medium bowl. Whisk to combine. Slowly add the butter and vanilla until mixture is moist. Note: all of the butter may not be needed. 
6. Press the mixture into the prepared pie plate. Bake in the preheated oven for 10 to 12 minutes.
7. While crust is baking, place the cinnamon stick, nutmeg and cloves in the bowl of the Cuisinart Spice Grinder. Pulse 2 to 3 times, and then process until finely ground, about 30 seconds. Reserve. 
8. Add all of the ingredients, including the reserved spices, to a medium saucepan set over medium-low heat. Whisk to completely combine and continue to cook until the temperature of the mixture registers about 140°F. 
9. Reduce the oven temperature to 350°F. 
10. Pour the hot filling into the warm pie crust; bake for about 40 minutes, or until the pie filling is just set. Cool on a wire rack before serving.