Maple Pumpkin Pie With A Crunch

• Pastry for single-crust pie (9 inches)
• 2 eggs, lightly beaten
• 1-1/2 cups fresh or canned pumpkin
• 1 cup reduced-fat evaporated milk
• 1/3 cup packed brown sugar
• 1/3 cup maple syrup
• 1 tablespoon all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup fat-free whipped topping
• 11 Diamond of California(R) Pecan Halves
• Ground cinnamon, optional

1. Line a 9-in. pie plate with pastry; trim and flute edges. In a large bowl, beat the eggs, pumpkin, milk, brown sugar, syrup, flour, pie spice and salt until blended. Pour into pastry.
2. Bake at 425u0b0 for 15 minutes. Reduce heat to 350u0b0; bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
3. Cool on a wire rack. Top pie with whipped topping and pecans; sprinkle with cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.
4. 1 piece equals 273 calories, 10 g fat (4 g saturated fat), 60 mg cholesterol, 310 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.

pastry, eggs, pumpkin, milk, brown sugar, maple syrup, flour, pumpkin pie spice, salt, california, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/maple-pumpkin-pie-with-a-crunch-51498411 (may not work)