Pumpkin Pecan PieWORK TIME: 20 MinutesTOTAL TIME: 1 Hour 10 MinutesSERVINGS: 8 Holly’s recipe combines traditional holiday flavors into one spectacular dessert. The gingersnap crust alone saves 5 g of saturated fat per slice over a traditional pie with made-from-scratch pastry dough. Just the right amount of nutritious pecans creates the delicious—and beautiful—topping without sending calories through the roof. 1/4 c butter, divided 1¼ c gingersnap cookie crumbs (about 30 cookies) 1½ tsp vanilla extract 1 can (15 oz) pure pumpkin 1 lg egg 1 lg egg white 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 3/4 c dark brown sugar, divided 2 Tbsp honey 3/4 c pecan halves

  1. HEAT oven to 350°F.2. MELT 2 tablespoons of the butter in microwave and mix with cookie crumbs and vanilla extract in bowl. Press onto bottom and sides of 8" pie plate. Bake 10 minutes and cool.3. BLEND pumpkin, egg, egg white, cinnamon, nutmeg, and 1/2 cup of the sugar. Spread in crust.4. BAKE until filling is set around edges or knife inserted in center comes out clean, 35 to 40 minutes.5. HEAT broiler. Combine honey and remaining 1/4 cup sugar and 2 tablespoons butter in small nonstick saucepan. Cook over low heat until sugar dissolves, stirring constantly. Stir in pecans to coat.6. SPREAD topping over pie. Broil until bubbly and golden brown (do not burn), about 2 minutes. NUTRITION (per serving) 357 cal, 4 g pro, 51 g carb, 3 g fiber, 16.5 g fat, 5 g sat fat, 237 mg sodium This special pie is worth the splurge! Because it has elements of multiple desserts, you won’t feel the need to sample a bunch of sweets at the Thanksgiving table. And the best part: Baking just one treat makes the cook’s job a lot easier! —Holly More from Prevention:6 Stellar Thanksgiving Sides