3/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2/3 cup egg substitute
1 can (15 oz.) pumpkin
1 can (12 fl. Oz.) fat-free evaporated milk
1 unbaked 9-inch deep dish pie shell
Preheat the oven to 425 degrees.
Mix syrup, cinnamon, salt, ginger and cloves. Add eggs and pumpkin, then gradually add the evaporated milk.
Pour the mixture into the pie shell. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted into the center comes out clean.
Cool on a rack for 2 hours before serving or refrigerating.