Serves 8
Ingredients:

Pie Crust:
-1 1/3 cups whole wheat flour

-1/3 cup vegetable oil (or butter if you must)

-1/2 teaspoon salt

-2 tablespoons cold water

Pie filling:

-2 eggs

-1/4 cup maple syrup

-1 teaspoon ground cinnamon

-1/2 teaspoon salt

-1/2 teaspoon ground ginger

-1/8 teaspoon ground cloves

-1 (16 ounce) can pumpkin

-1 1/2 cups vanilla soymilk (or lowfat milk)

Directions:
Preheat the oven to 425º. Prepare the crust by mixing the flour, oil and salt with a fork in a medium bowl until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of pie pan.

Beat the eggs slightly in a large bowl with a wire whisk or hand beater. Beat in the maple syrup, cinnamon, salt, ginger, cloves, pumpkin and milk.

Carefully pour the pumpkin filling into the pie plate. Bake 15 minutes.

Reduce the oven temperature to 350º. Bake about 45 minutes longer or until a knife inserted in the center comes out clean. Place pie on a wire cooling rack after baking.

Per Serving: 211 Calories; 11g Fat (43.9% calories from fat); 5g Protein; 26g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 285mg Sodium.