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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Since I have to watch my saturated fat, I was happy to find this recipe for a good pumpkin pie. We enjoy its mild maple flavor. Betty Leonard of Steinhatchee, Florida Ingredients:
1 tablespoon sugar |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1/3 cup canola oil |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon cider vinegar |
2 to 4 tablespoons cold water |
filling: |
1 can (15 ounces) solid-pack pumpkin |
3/4 cup egg substitute |
1/2 cup maple syrup |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon maple flavoring |
1/4 teaspoon ground nutmeg |
1 cup fat-free evaporated milk |
Directions:
1. In a small bowl, combine the flour, sugar, salt and baking powder. Stir in oil and vinegar. Gradually add water, tossing with a fork until a ball forms. Shape into a 6-in. circle. Roll out between two pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of plastic wrap; invert pastry into a 9-in. pie plate coated with cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20 minutes or until chilled.
2. In a large bowl, combine the pumpkin, egg substitute, syrup, cinnamon, ginger, maple flavoring and nutmeg; mix just until blended. Gradually stir in milk. Pour into pastry shell.
3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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