Pumpkin Pecan Pie

FILLING

• 1/2 (14.2-oz.) pkg refrigerated pie dough
• Cooking spray
• 2/3 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 large egg whites
• 1 large egg
• 1 (12-oz.) can fat-free evaporated milk
• 1 (15-oz.) can unsalted pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

TOPPING

• ½ cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup chopped pecans
• 2 tablespoons honey

Preheat oven to 425°F.  Roll dough into 11-inch circle. Fit dough into 9-inch pie plate coated with cooking spray.  Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 2 ingredients. Pour mixture into prepared pie plate; bake at 425°F for 10 minutes. Reduce heat to 350°F (leave pan in oven). Bake at 350°F for 20 minutes (cover edges of piecrust with foil if they get too brown). To prepare topping, combine flour, 1/4 cup brown sugar, and 1/8 teaspoon salt in a bowl. Stir in melted butter. Stir in pecans. Sprinkle topping over pie. Drizzle with honey. Bake at 350°F for 30 minutes or until center is set. Cool 1 hour before serving.

Nutritional Information:  321 Calories, 10g Fat (30%), 31mg Cholesterol, 274mg Sodium, 49g Carbohydrate, 1g Fiber, 7g Protein