This lighter pumpkin pie is made with a whole wheat crust and sweetened with maple syrup. It's the perfect lighter dessert after your Holiday meal.

Light Maple-Pumpkin Pie

Prepare Whole Wheat Pastry: Stir together all-purpose flour, whole wheat flour, and salt in a large bowl. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle ice water over part of the flour mixture; toss gently with a fork. Push the moistened dough to the side of the bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather dough into a ball, kneading gently, until it holds together. 

Preheat oven to 400 degrees. Prepare and roll out Whole Wheat Pastry crust on a generously floured surface. Line a 9-inch pie plate with pastry circle and trim. Crimp edge as desired. Prick bottom and sides of pastry with a fork. Line pastry with double thickness of foil. Bake for 15 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire cooling rack.

Combine pumpkin, maple syrup, pumpkin pie spice, salt, ginger, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add evaporated milk; stir just until combined. 

Place partially baked crust on oven rack. Carefully pour pumpkin mixture into pastry shell. To prevent over browning, cover edge of pie with foil. Bake for 20 minutes. Remove foil. Bake for 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack. Cover and chill within 2 hours. Serve topped with whipped topping.