INGREDIENTS:

One 8-9" unbaked pie crust.

PIE FILLING:

3/4 cup of dates + 2 extra dates
3 egg whites
1 Tbs. pumpkin pie spice
1/8 tsp. 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)

Preheat oven to 400°.

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° and 40-50 minutes at 350°. Toothpick will come out nearly clean when done.