For the pie filling:1/2 cup granulated sugar 1/3 cup slivered almonds 15-ounce can solid-pack pumpkin puree 3/4 cup firmly packed light brown sugar 1 1/4 cups evaporated skimmed milk 1 whole large egg 2 large egg whites 1 1/2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/8 teaspoon ground cloves
For reduced fat pastry: 1 1/4 cup flour 2 Tbsp. Equal Spoonful, or 3 packets or 1 tsp. Equal for Recipes 1/4 tsp, Salt 4 Tbsp. cold Margarine 5 - 5 1/2 Tbsp. Ice water
For the pie: 1. Prepare the pie dough. Meanwhile, line a baking sheet with foil; set aside. In a heavy saucepan, combine the granulated sugar and 1/4 cup of water. Cook over low heat, stirring, until the sugar is dissolved. Increase the heat to high and cook, without stirring, until the sugar turns a medium amber, about 8 minutes. Immediately remove from the heat and add the almonds, stirring until well coated. Pour the almond mixture onto the baking sheet and with a metal spatula, quickly spread into a thin layer. Let the almond praline cool completely before touching.
2. Preheat the oven to 375°. On a lightly floured surface, roll the dough out to a 13-inch circle. Place the dough in a 9-inch circle. Place the dough in a 9-Inch glass ceramic pie plate, forming a high fluted edge.
3. In a large bowl, with an electric mixer, combine the pumpkin, brown sugar, evaporated milk, whole egg, egg whites, cinnamon, ginger, nutmeg, salt, and cloves, beating until well combined. Set the pie shell an a baking sheet on the oven rack. Pour the pumpkin filling into the pie shell and bake for 50 to 80 minutes, or until a knife inserted 1 inch from the edge comes out clean. Transfer to a wire rack to cool. Remove the praline from the foil and break into pieces. Sprinkle the pieces over the pie, or in a band around the outside, and serve at room temperature or slightly chilled.
For the Reduced Fat Pastry: Combine flour, Equal and salt. Cut margarine into flour mixture until it has a coarse crumbly texture. Add 1 Tbsp. of water at a time until dough forms. Refrigerate dough for at least 1 hour.