I found this on the American Heart Association's website.
http://www.deliciousdecisions.org. I have been looking for low fat/sugar options for the holidays and I loooooove pumpkin Pie so I was thrilled to find this:
PUMPKIN PIE
Serves 8
9-inch unbaked low-fat piecrust
(you can use pre-packaged or try a Recipe Search for Desserts and Beverages to find the recipe for Pie Crust)
Filling
16-ounce can pumpkin puree
1 1/4 cups fat-free evaporated milk
Whites of 3 large eggs
1/2 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pinch of ground cloves
1/2 cup nonfat or low-fat frozen whipped topping, thawed (optional)
Preheat oven to 350 F. Bake piecrust until lightly browned, about 10 minutes. Remove from oven and let cool to room temperature.
Preheat oven to 450 F. In a large bowl, beat all filling ingredients until no lumps remain. Pour into piecrust. Bake for 10 minutes. Reduce heat to 325 F and bake for 50 minutes, or until a knife inserted into the center comes out clean. When serving, top each slice with a dollop of whipped topping, if desired.
Calories: 220
Protein: 6 g
Carbohydrates: 46 g
Total Fat: 2 g
Saturated Fat: 1 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 222 mg