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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 cup all-purpose flour |
1/8 teaspoon salt |
3 tablespoons vegetable oil |
3 tablespoons cold water |
1 teaspoon lemon juice |
vegetable cooking spray |
1 1/2 cups canned pumpkin |
1/3 cup sugar |
3/4 cup evaporated skimmed milk |
1/2 cup frozen egg substitute, thawed |
1/4 cup reduced-calorie maple syrup |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
2 1/2 cups vanilla nonfat frozen yogurt |
Directions:
1. Combine flour and salt in a medium bowl. Add oil, stirring until crumbly. Combine cold water and lemon juice. Sprinkle mixture, 1 tablespoon at a time, over surface of flour mixture. Toss with a fork until dry ingredients are moistened. Press dough into a 4-inch circle on plastic wrap. Cover with another sheet of plastic wrap, and chill 5 minutes.
2. Roll dough into an 11-inch circle. Place in freezer 5 minutes or until top sheet of wrap can be easily removed. Invert dough into a 9-inch pieplate coated with cooking spray, and remove remaining sheet of plastic wrap. Fold edges under and flute, if desired.
3. Combine pumpkin and next 7 ingredients in a large bowl; stir well. Pour mixture into pastry shell. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool completely on a wire rack. To serve, cut into 10 slices, and top each with 1/4 cup frozen yogurt.
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