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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
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My husband is on a restricted diet, so his mom shared the recipe for these pared-down pies, says Carol Kloes of Arlington, Texas. Now my family enjoys them on holidays. Ingredients:
2 cups king arthur unbleached all-purpose flour, divided |
2 teaspoons sugar |
1/2 teaspoon salt |
6 tablespoons shortening |
6 tablespoons cold water |
filling: |
1/2 cup egg substitute |
1 egg |
1 cup packed brown sugar |
1/2 cup sugar |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
2 cans (15 ounces each) solid-pack pumpkin |
2 cups fat-free evaporated milk |
2 cups reduced-fat whipped topping |
Directions:
1. In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
2. Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining
3. plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry.
4. In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Garnish with whipped topping. Yield: 2 pies (8 servings each).
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