Low-Fat Pumpkin Pie

My husband loves pumpkin pie. In fact, I know he likes to have one pie all to himself at Thanksgiving. :lol: I have been making this pumpkin pie for a couple of years now, and it never gets old. This recipe is not only perfect for re-feeds, its also a great alternative to the traditional pumpkin pie because it tastes like the ‘real’ thing (in my husbands words). When used with my fat-free pie crust, you have a slice for around 130 calories versus 320 calories (give or take).
Not that there is much to show in the video, I still decided to video it. I had a little helper this time ;)

For Crust
1 cup all purpose flour (could use whole wheat)
4 Tbsp fat free margarine spread
1/2 tsp salt
2 Tbsp cold water

For Filling
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)

One 12-oz. can evaporated fat-free milk

 2-3 Tbsp Stevia or 6-8 packets of Truvia (you can use also use 3/4 cup of granulated splenda)
2 egg whites
1/4 cup sugar-free maple syrup (Davinci’s is what I used)
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt

Preheat oven to 350 degrees. In a bowl mix all of the pie crust ingredients with a fork, Stir until mixed well. Roll it on between wax paper with flour. In an oven-safe 9-inch pie dish, press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight).  

Nutritional Information: per slice
Calories: 122 Fat: .2 g Carbohydrate: 24 g Protein: 4.8 g