Ingredients:
1 cup all-purpose flour, divided
3 1/2 tablespoons ice water
1 teaspoon granulated sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
cooking spray
1 (15 ounce) cans pumpkin
1 cup 2% low-fat milk
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
3 tablespoons maple syrup
2 tablespoons Bourbon
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 large egg whites, lightly beaten
1 large eggs, lightly beaten
1/3 cup chopped pecans
1/4 cup packed brown sugar
1 1/2 teaspoons maple syrup
Directions:
Preheat oven to 400 degrees.
Combine 1/4 cup flour and ice water; stir with a whisk until well-blended.
Set aside.
Combine 3/4 cup flour, granulated sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
Add ice-water mixture; mix with a fork until flour mixture is moist.
Gently press mixture into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.
Remove 1 sheet of plastic wrap.
Fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic wrap.
Fold edges of dough under; flute.
Pierce bottom and sides with a fork.
Place a 10-inch square of foil over dough.
Place pie weights evenly over foil.
Bake at 400 degrees for 5 minutes; cool on a wire rack.
Remove foil and pie weights.
Combine pumpkin and next 12 ingredients; stir well with a whisk.
Pour into crust.
Bake at 400 degrees for 40 minutes; shield edges of crust with foil after 30 minutes.
Combine nuts, 1/4 cup brown sugar, and 1 1/2 teaspoons syrup.
Sprinkle over pie; bake an additional 15 minutes or until filling is set.
Cool completely on a wire rack.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.