Cranberry Pumpkin Pie With Pecans

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1/4 teaspoon grated orange rind
• 1/2 cup orange juice
• 12 ounces fresh cranberries
• 1 3/4 cups sugar substitute, divided (i use splenda)
• 1 tablespoon arrowroot or 1 tablespoon cornstarch
• 1 tablespoon water
• 15 ounces unsweetened pumpkin
• 12 ounces evaporated skim milk
• 1/2 cup fat free egg substitute
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 2 unbaked low-fat deep-dish pie crusts (i use whole wheat)
• 1/2 cup chopped pecans

Recipe

• 1 preheat the oven to 425°f.
• 2 place orange rind, orange juice, cranberries and 1 cup of the sugar into a medium saucepan.
• 3 cook over medium heat stirring ofter, for 5 minutes.
• 4 place the arrowroot or cornstarch into a small bowl.
• 5 add the water and stir to dissolve.
• 6 stir 1/4 cup of the cranberries into the bowl.
• 7 pour the mixture into the saucepan.
• 8 cook stirring often until thickened.
• 9 remove from heat.
• 10 in a large bowl, combine the remaining ingredients and mix well.
• 11 divide the cranberry mixture evenly between the pie crusts.
• 12 divide the pumpkin mixture evenly between the pie crusts.
• 13 sprinkle with the pecans.
• 14 bake for 15 minutes.
• 15 reduce the oven temperature to 350°f and bake for 45 to 50 minutes, or until the filling is set and the crust is lightly browned.
• 16 cool on a wire rack.