Holiday Pumpkin Pie - That's better for your thighs!

Crust

1 cup all purpose flour

1/4  tsp salt

1/4 cup shortening

2 to 3 tbsp. Cold water

Filling

1 ½ cups canned pumpkin (15oz/425g can)

1/3 cup granulated sugar or  granulated 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

2 egg yolks

4 egg whites

Preheat oven to 425 F.  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, preferable between 2 sheets of floured wax paper. Fit the dough into a 9 inch pie plate.In a large bowl.

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 and blend thoroughly. Pour into prepared pie shell. Bake in oven for 10 minutes. Lower temperature to 350 F and continue baking for another 30 to 40 minutes., or until a knife inserted into the center of the pie comes out clean.

Serves 8 (with a spoon of non-fat whipped topping)  Calories 230   Fat 7g   Carbs 30