No need to feel deprived when you taste this delicious slimmed down version of a holiday favorite.
1 Cup all purpose flour
1/4 Tsp salt
1/4 Cup shortening
2 to 3 Tbsp cold water
1 ½ Cups canned pumpkin
1/3 Cup granulated sugar or splenda
1/4 Cup maple syrup
3/4 Tsp cinnamon
1/4 Tsp ground ginger
1/4 Tsp nutmeg or mace
1/4 Tsp salt
3/4 Cup evaporated skim milk
1/3 Cup egg beaters
4 Egg whites
Preheat oven to 400 F (200 C)
To prepare crust, blend together flour and salt.
Using a pastry blender, or two knives, cut in the shortening until the mixture is uniformly crumbly.
Add the water, 1 Tbsp at a time, mixing lightly with a fork until the flour is evenly moistened. Add just enough water to permit the dough to be formed into a ball.
Turn the dough onto a piece of wax paper and form into a ball. Roll dough out onto a floured surface, rolling evenly into a circle, preferably betweek 2 sheets of floured wax paper. Fit the dough into a 9 inch pie plate.
In a large bowl, combine all the ingredients for the filling, except egg whites, beat together well. In a separate bowl, beat the egg whites until stiff. Gently fold the egg whites into pumpkin mixture. Blend thoroughly and pour into prepared pie shell.
Bake in the oven for 10 minutes. Lower temperature to 350 F (180 C) and continue baking for another 30 to 40 minutes or until a tester inserted into the center of the pie comes out clean.
Serves 8 (with a spoon of non-fat whipped topping)
Fat 10 grams