It's that time of the year--pumpkin pies galore!  But if you want to fix this delightful treat with a little less bad... here is a healthier twist on a traditional favorite. 

Healthier Pumpkin Pie Recipe

Pastry
1 1/3 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
4 tablespoons fat-free (skim) milk

Filling
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 can (15 oz) pumpkin (not regular pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1 teaspoon vanilla

1st
Pastry: Preheat oven to 425°F. In medium bowl, mix flour, sugar, salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate.  Flute or press pastry to top edge of pie plate with fingers or fork.

2nd
Filling: In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.

3rd
Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent too much browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving.  

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