Deep Dish Pumpkin Strudel Pie

• 1 unbaked 9-inch deep dish pie pastry
• 8 ounces fat-free evaporated milk
• 14 cup Splenda granular
• 14 cup sugar
• 2 egg whites
• 14 cup egg substitute
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons butter, melted
• 34 teaspoon cinnamon
• 18 teaspoon nutmeg
• 14 teaspoon salt (optional)
• 12 cup flour
• 13 cup walnuts or 13 cup pecans, chopped
• 3 tablespoons Splenda granular
• 2 tablespoons sugar
• 3 tablespoons butter, cold

1. Preheat oven to 375F.
2. Prepare 9-inch deep dish pie crust.
3. Using an electric mixer, combine eggs whites, egg substitute, sugars, evaporated milk until combined.
4. Add pumpkin, melted butter, cinnamon, nutmeg and, if using, salt and mix on medium speed until there are no lumps.
5. Pour custard into 9 inch deep dish pastry.
6. Bake for 40 minutes.
7. Meanwhile, combine topping ingredients (except butter) and then cut in butter until you have coarse crumbs.
8. Remove pie from oven.
9. Add topping and return pie to oven for 15-20 minutes.
10. Watch edges and cover with foil if becoming overly dark.
11. Custard filling should not be 'jiggly' (like when you removed from oven to put topping on).
12. Cool on wire rack.
13. Store in fridge for long-term storage.
14. Top with dollop of fat-free Cool Whip before serving.

dish pie pastry, milk, splenda, sugar, egg whites, egg substitute, pumpkin puree, butter, cinnamon, nutmeg, salt, flour, walnuts, splenda, sugar, butter

Taken from www.food.com/recipe/deep-dish-pumpkin-strudel-pie-331994 (may not work)