Robb's Low-cholesterol Pumpkin Pie With Oil Pastry
Author/Submitted by: Servings: 6 Categories:
Desserts
/
Pies & Pastries
/
Pumpkin
Ingredients:
-----pie filling----- 1
pound
can (1-3/4 cups) pumpkin 1
cup
egg substitute 3/4
cup
light brown sugar 1/2
teaspoon
salt 3
teaspoons
ground cinnamon 1 1/4
teaspoons
ground ginger 1/2
teaspoon
ground nutmeg 1/2
teaspoon
ground allspice 1/2
teaspoon
ground mace 1/4
teaspoon
ground cloves 1
can
evaporated skim milk
-- (12 ounces) 1
deep 9-inch oil-pastry shell
-----oil pastry----- 1 1/3
cups
all-purpose flour 1/2
teaspoon
salt 1/3
cup
canola oil 3
tablespoons
water
Directions:
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.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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