Robb’s Low-cholesterol Pumpkin Pie With Oil P

  • on April 1, 2009
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Ingrients & Directions

1 lb Can (1-3/4 cups) pumpkin
1 c Egg substitute
3/4 c Light brown sugar
1/2 ts Salt
3 ts Ground cinnamon
1 1/4 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground mace
1/4 ts Ground cloves
1 Can evaporated skim milk
(12 ounces)
1 Deep 9-inch oil-pastry shell

1 1/3 c All-purpose flour
1/2 ts Salt
1/3 c Canola oil
3 tb Water

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.

6 Servings

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