5 1/2 oz. graham crackers
2 tbsp. honey
Spray lubricant

THE CUSTARD:

2 1/4 c. (500 g) cooked pumpkin, this is far superior if you cook your own pumpkin
1/2 c. (4 oz. or 115 g) non fat yogurt
1/2 c. (4 oz. or 115 g) low fat ricotta Sargento or no more than 1 g fat per oz.
2/3 c. maple syrup
1 tsp. cinnamon
2 tsp. vanilla
1/4 tsp. nutmeg, freshly grated
1 tbsp. cornstarch
3 egg whites
1/4 c. sugar, optional garnish
2 tbsp. water, optional garnish
2 tbsp. pecans, optional garnish

Preheat oven to 400 degrees F. Combine the graham cracker and honey in a food processor or blender and process until crumbly. Press into a lightly oiled 12 inch pie dish and bake 7 to 10 minutes, or until lightly golden. Allow to cool on a rack while you make the custard.

In the bowl of a food processor or blender combine the custard ingredients, blending after each addition until a smooth consistency. Pour into the cooled crust and bake for one hour, or until set.

Lightly roast the pecans, and spread evenly on aluminum foil. Caramelize the sugar in the water to hard ball stage, pour onto the pecans, allow to harden and grind to crumbs in the food processor or blender. Sprinkle around the outside edge of the cooled pumpkin pie.

To bake your own pumpkin, wash, prick the skin and place in a 350 degree oven for about one hour, or until soft when pressed with the fingers. Allow to cool, peel off the skin, cut in half and scoop out the seeds. Leftovers freeze well for later use. Cooking time will vary depending on the size of the pumpkin.

To prevent the custard from cracking, place the pie plate in a shallow dish of water while baking. This will result in a lighter more souffle like texture.

Nutrient analysis per serving: Calories 166, Protein 5g; Fat 2g; %Fat 11; Carbohydrate 34g; Cholesterol 5mg; Sodium 97 mg; Dietary Fiber 3g.