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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Add an extra layer of flavor to your pumpkin pie by using maple! It is so tasty and will fit in your holiday menu perfectly.Vivian Colwell, Goshen, Ohio Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
2 tablespoons shortening |
2 tablespoons cold water |
filling: |
1/2 cup canned pumpkin |
1/3 cup fat-free evaporated milk |
1/4 cup packed brown sugar |
1/4 cup egg substitute |
2 teaspoons sugar |
1/2 teaspoon pumpkin pie spice |
1/2 teaspoon maple flavoring |
dash salt |
Directions:
1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle. Meanwhile, in a small bowl, combine the filling ingredients.
2. On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Pour filling into crust.
3. Bake at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 2 servings.
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