1 15-ounce can pumpkin
1/3 cup (80 ml) maple-flavored syrup
1 tbsp (15 ml) all-purpose flour
2 packets heat-stable sugar substitute
1-1/2 tsp (7 ml). pumpkin pie spice
3/4 cup (175 ml) refrigerated or frozen egg product, thawed
1 cup (225 ml) evaporated fat-free milk
1-1/2 tsp (7 ml). vanilla
frozen light whipped dessert topping, thawed (optional)
Lower-Fat Oil Pastry:
1-1/4 cups (300 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 cup (60 ml) fat-free milk
3 tbsp (45 ml) cooking oil
1 tsp (5 ml) or more additional milk (as needed)
In a medium bowl stir together flour and salt. Combine milk and cooking oil; add all at once to flour mixture.
Stir with a fork until dough forms. If necessary, add 1 to 2 tsp (10 ml) additional milk. Shape the dough into a ball. On a lightly floured surface, flatten pastry. Roll into a 12-inch circle. Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate. Ease pastry into pan, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge as desired. Do not prick pastry.
In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pie spice; add egg product.
Beat lightly with a rotary beater or fork until just combined. Gradually stir in evaporated milk and vanilla; mix well. Place pastry-lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent over browning, cover edge of pie with foil. Bake in a 375 degree (200 C.) oven for 25 minutes. Remove the foil. Bake 20-25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.
If desired, serve with dessert topping.
Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1 mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron