The Best Pumpkin Pie EVER!

Thanksgiving (my favorite holiday) is quickly approaching.  This recipe is for the best pumpkin/pecan pie ever.  I have gotten nothing but rave reviews every time I make this.  I know we are all trying to watch the waistline around the holidays, so I tried where possible to lighten it up a bit.  Here it is - Enjoy and let me know what you think!

Ingredients:  1 - 15 ounce can pumpkin puree (I use organic)
1 - 14 ounce can sweetened condensed milk low fat
2 egg yolks

1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt

1  - 9 inch unbaked wheat pie shell

2 egg whites

Topping:   2 tablespoons flour
1/4 cup packed brown sugar (I use the Splenda mix)
1 teaspoon cinnamon
2 tablespoons butter chilled (I use the real thing here!)
1 cup chopped pecans

Directions:   1. preheat the oven to 425F
2. Mix the first three ingredients then stir in the next four
3. In a glass bowl whip the egg whites until you get soft peaks.  Fold them into the mixture from above. Pour the filling into the pie shell.
4. Bake for 15 minutes in the preheated oven.
5. Prepare the topping while the pie cooks by combine all ingredients with a fork or pastry cutter. When the 15 minutes is up, top the pie with the topping and bake for and additional 40 minutes or until the pie has set at 350F.  Don't forget to turn the oven temperature down at this point!  
6.  Eat and enjoy!


Workout for the day - Spin class at 5:15 and then maybe some abs when I get home