Robb's low-cholesterol pumpkin pie with oil p

6 Servings

Ingredients

Quantity Ingredient
1 pounds Can (1-3/4 cups) pumpkin
1 cup Egg substitute
¾ cup Light brown sugar
½ teaspoon Salt
3 teaspoons Ground cinnamon
1¼ teaspoon Ground ginger
½ teaspoon Ground nutmeg
½ teaspoon Ground allspice
½ teaspoon Ground mace
¼ teaspoon Ground cloves
1 Can evaporated skim milk
(12 ounces)
1 Deep 9-inch oil-pastry shell
1⅓ cup All-purpose flour
½ teaspoon Salt
⅓ cup Canola oil
3 tablespoons Water

Directions

PIE FILLING

OIL PASTRY

FOR FILLING: Preheat oven to 425 degrees. Place pumpkin in large mixing bowl. Blend in egg whites, sugar, salt, and spices; stir in evaporated milk. Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 degrees. Bake about 45 minutes longer, until metal knife inserted near center comes out clean. FOR PASTRY: Mix flour and salt together. After measuring oil in a measuring cup, add water to the same cup but don't stir. Add liquid all at once to flour mixture.

Stir lightly with fork until well-mixed. Press dough into smooth ball. Place between two 12-inch squares of waxed paper. Roll out gently with rolling pin until pastry circle reaches edges of paper.

Peel off top sheet of paper. Lift bottom sheet of paper and pastry by opposite corners. Flip over onto 9-inch pie plate. Ease pastry into pie plate and remove waxed paper. Trim pastry and make a high fluted edge. Makes 1 nine-inch pastry shell.

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