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1
Preheat oven with pizza stone to 350 degrees F. (The pizza stone will help get a crisp pie crust.)
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2
In a large bowl, combine the sour cream, sugar substitute, maple syrup, cinnamon, ginger, allspice, nutmeg, vanilla extract, salt, egg whites, egg and pumpkin until thoroughly blended and the mixture is smooth.
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3
Pour the pumpkin mixture into the Light Pie Shell.
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4
Bake pie for 1 hour or until a knife comes out cleanly.
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5
Cool on wire rack for about 1 hour.
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6
Carefully cut pie into 8 servings.
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7
1 1/4 cups all-purpose flour, plus 1 tablespoon for dusting surface
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8
2 tablespoons sugar substitute (recommended: Splenda)
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9
1/2 tablespoon baking powder
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10
1/4 teaspoon salt
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11
1 tablespoon butter
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12
1/2 cup fat-free milk
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13
In a large bowl, mix 1 1/4 cups of flour, sugar substitute, baking powder, and salt.
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14
Cut the butter into the dough until the butter is in small chunks.
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15
Slowly add the milk and mix with 2 forks until the dough holds together.
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16
Pat the dough into a disk and wrap in plastic wrap.
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17
Allow dough to rest in the refrigerator for at least 1 hour.
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18
Remove the dough from the refrigerator and roll out on a lightly floured surface.
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19
Place dough into a pie tin.
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20
Fold under excess dough and crimp edges.
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21
Place back into refrigerator until needed.
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22
Yield: 1 pie shell
