3 large egg whites, room temperature & lightly beaten
for the whipped cream
3 tbsp (45mL) heavy cream
6 tbsp (90g) plain nonfat Greek yogurt
½ tsp vanilla crème stevia
To prepare the crust, whisk together the flour and salt in a medium bowl. Cut in the butter using a pastry cutter or the back of a fork until the mixture resembles crumbs. (See photo in the blog post above.)
Whisk together the milk and maple syrup, and drizzle over the flour mixture. Whisk together the vinegar and 1 teaspoon of water, and drizzle over the flour mixture. Mix until all of those liquid ingredients have been incorporated. Continue to add water 1 teaspoon at a time and mixing until completely incorporated until the mixture forms a dough.
Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 4”-wide circle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 30 minutes.
While the dough chills, prepare the filling. Stir together the pumpkin purée and Greek yogurt in a large bowl. In a separate smaller bowl, whisk together the milk and cornstarch. Stir the milk mixture into the pumpkin mixture. Add the cinnamon, nutmeg, ginger, salt, and pepper, stirring until fully incorporated. Stir in the maple syrup, vanilla, and vanilla crème stevia. Gradually stir in the egg whites until fully incorporated.
Preheat the oven to 375°F, and coat a 9”-round pie plate with nonstick cooking spray.
Leaving the dough between the sheets of plastic wrap, roll it out into a 11”-wide circle. Peel off the top layer of plastic wrap, and turn it out into the prepared pie plate. Peel off the other layer of plastic wrap. Gently press the dough into the pie plate, and trim the overhang.
Line the center of the pie with foil, ensure that the foil is fully touching the dough all the way around the steep sides of the pie plate, and pour pie weights or uncooked rice into the center. Bake the crust at 375°F for 15 minutes. Carefully remove the foil and pie weights or rice.
Pour the filling into the center of the parbaked crust. Bake the pie at 350°F for an additional 35-40 minutes or until the center barely jiggles when lightly shaken. Cool completely to room temperature; then chill the pie set for an additional 8 hours before serving.
To prepare the whipped cream, place a glass or metal bowl and the electric beater attachment(s) in the freezer for 10 minutes. Remove from the freezer. Add the heavy cream, and beat for 2-3 minutes or until it reaches the soft peak stage. Add the Greek yogurt and vanilla crème stevia, and beat for an additional 1-2 minutes or until it reaches the stiff peak stage. Cover and refrigerate until ready to serve the pie. Top each slice with a dollop of whipped cream.