Pie shell (recipe follows)

Cooking spray
15-ounce can pumpkin
1 cup 2 percent low-fat milk
1/2 cup package brown sugar
1 tablespoon flour
3 tablespoons maple syrup
2 tablespoons bourbon
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1/3 cup chopped pecans
1/4 cup packed brown sugar
1 1/2 teaspoons maple syrup

Preheat oven to 400 degrees.

Pie crust: Combine 1/4 cup flour and 3 1/2 tablespoons ice water; stir with a whisk to blend. Set aside. Combine 3/4 cup flour, 1 teaspoon granulated sugar and 1/4 teaspoon salt in a bowl. Cut in 3 tablespoons vegetable shortening with a pastry blender or 2 knives until mixture resembles coarse meal.

Add ice water mixture; mix with fork to moisten. Gently press into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until wrap can be removed easily.

Remove one sheet of plastic wrap. Fold and fit dough into a 9-inch pie plate coated with cooking spray; remove top sheet of plastic. Fold edges of dough under; flute.

Pierce bottom and sides with a fork. Place a 10-inch square of foil over dough. Place pie weights (or dry beans) evenly over foil. Bake 5 minutes at 400 degrees; cool. Remove foil and pie weights.

Combine pumpkin and next 12 ingredients; stir well with a whisk. Pour into crust. Bake 40 minutes at 400 degrees; shield edges of crust with foil after 30 minutes.

Combine nuts, 1/4 cup brown sugar and 1 1/2 teaspoons syrup. Sprinkle over pie; bake an additional 15 minutes or until filling is set. Cool. Serves 8, each 292 calories, 9 grams fat, 270 mg. sodium.

- From Cooking Light's Holidays