So here is the deal. I am all about the best of the best when it comes to the holidays...meaning the real deal... with no tricks to lighten things up. However, I have made this pie numerous times and I prefer this one. This is better, plus you can eat 2 or 3 slices guilt-free. I prefer it over all the old-fashioned recipes out there, Sorry Grandma! You could use a store bought whole-wheat pastry crust too to save time but I use whole wheat phyllo dough, give it a try. Makes 8 servings 6 sheets whole wheat phyllo dough, thawed or store bought crust pie 1/3 cup sugar 1 1/2 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp freshly grated nutmeg 1 can 15 oz pumpkin puree 4 lg egg whites 1 lg egg yolk 1 can 2% evaporated milk 2 tbs maple syrup 2 tsp pure vanilla extract Whipped cream for topping Bittersweet chocolate for shavings on top 1. Put rack in the middle of the oven and heat to 350 F. Stack phyllo sheets on plastic wrap; cover with barely damp paper towels to prevent sheets from drying out. 2. Lightly coat 9-inch pie plate with cooking spray. Lay 1 phyllo sheet in pie plate. Coat sheet with cooking spray, making sure to spray the edges. Repeat with remaining sheets, rotating each slightly in pan to form circle. Fold and crimp edges. 3. Place a piece of parchment on top of crust. Weigh crust down with pie weights or dried beans are great and bake until edges are lightly golden, about 10 mins. While crust is baking, combine sugar, cinnamon, ginger, salt, cloves, and nutmeg in med. bowl. 4. In a large bowl, with electric mixer at med. speed, beat pumpkin, egg whites, and egg yolk until well blended. Slowly add milk, maple syrup, and vanilla extract, beating until blended. Add spice mixture and blend well. 5. Remove pie weights from crust. Pour filling into crust and bake until tester comes out clean, about 45 to 50 mins. Remove pie from oven and cool at room temperature. Just before serving top with whipped cream and chocolate shavings and most importantly ENJOY!