(Yields six servings)

Crust:

1 cup all-purpose flour
¼ tspn salt
3 tblspns vegetable shortening
3 tblspns plus 1 tspns ice water
1 tspn lemon juice

Filling:

1 ½ cups mashed cooked pumpkin
1 cup fat-free sour cream
½ cup maple syrup
¼ tspn salt
1 tspn cinnamon
1 tspn ground ginger
1 ½ cups mashed cooked pumpkin
1 tspn nutmeg
1 tspn ground clove
¼ cup Just Whites
¾ cup warm water
¾ cup sugar

Preheat oven to 425°F

1. To prepare pie crust, combine flour and salt in a bowl; cut in shortening with a pastry blender until small balls are formed.
   
   
2. Combine ice water and lemon juice and gradually sprinkle on flour mixture, tossing with a fork until moistened.
   
   
3. Gently press into a 13-inch circle on a surface covered with plastic wrap. Chill in freezer for 5 to 10 minutes.
   
   
4. Trim excess dough to fit into a 9-inch pie plate. Flute the edges and set aside.
   
   
5. Mix pumpkin, sour cream, syrup and spices until well blended in a large bowl.
   
   
6. Whip Just Whites in a separate bowl with warm water while gradually adding sugar until soft peaks form. (For a less fluffy, more traditional pie
   filling, only whip until foamy).
   
   
7. Fold Just Whites mixture into pumpkin mixture until well blended. Pour into pie shell and bake for 15 minutes at 425°F, then reduce the heat to
   350°F and bake for an additional 45 minutes, or until knife comes out clean
   
   

NUTRITION FACTS SERVING SIZE:1 SLICE OR 1/6 OF PIE
CALORIES: 315 / FAT: 7 G / SATURATED FAT: 2 G /
CHOLESTEROL: 0 Mg / CARBOHYDRATES: 55 G /
PROTEIN: 11 G / SODIUM: 148 Mg