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ingredients:

your favorite 8-9" unbaked pie crust

pie filling:

3/4 cup of dates + 2 extra dates

3 egg whites

1 Tablespoon pumpkin pie spice

1/8 teaspoon cinnamon

2 drops maple flavoring (optional)

1 3/4 cup solid pumpkin (1/2 29-ounce can)

3/4 cup (6 ounces) low fat evaporated milk (whole is OK; not skim)

instructions:

Preheat oven to 400 degrees.

In food processor or blender, beat together dates and 1 egg white, adding the second and third egg whites separately. Purée for several minutes, until smooth. Add remaining ingredients except milk. Blend 1-2 minutes. Stir in milk by hand; then beat an additional minute. Pour into unbaked pie shell.

Protect pie crust from burning by using aluminum foil as a shield over the fluted edges until the last 5-10 minutes of baking time. Bake 10 minutes at 400 degrees and 40-50 minutes at 350 degrees. Toothpick will come out nearly clean when done.

© 1996 by Jeanine DuBois

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