2 cups sifted cake flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup cold butter or margarine
1/4 cup cold water
3 cups cooked and mashed pumpkin
1-1/2 cup evaporated skim milk
1 cup frozen egg substitute, thawed
1/2 cup sugar
1/2 cup maple syrup
1-1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Combine flour, 2 tablespoons sugar, 1/2-teaspoon cinnamon and nutmeg and stir well. Cut in margarine using a pastry blender or fork until well mixed. Sprinkle cold water, 1 tablespoon at a time, evenly over mixture until moistened. Divide dough in half and shape each into a ball. Place 1 ball of dough between waxed paper and press into a 4-inch circle. Chill 15 minutes.
Roll dough into a 13-inch circle and place in freezer for 10 minutes. Removed waxed paper and press dough into a 9-inch pie plate coated with nonstick cooking spray. Trim excess dough and set aside. Fold edges to "flute" piecrust. Repeat process with other ball of dough.
Shape excess dough into a ball and roll to 1/8-inch thickness between 2 sheets of waxed paper. Freeze for 10 minutes. Remove waxed paper and cut into 4 leaves or other shapes using cookie cutters or a knife. Cover and freeze for 15 minutes.
Combine pumpkin and next 8 ingredients and mix well. Pour mixture evenly into each pie shell and top with cut-out shapes. Bake at 350 degrees for 1 hour or until an inserted knife comes out clean.
Recipe makes 16 servings (2 pies).
Serving size: 1 slice
Calories: 211; Total Fat: 6g; Saturated Fat: less than 1g; Cholesterol: 2mg; Sodium: 211mg; Carbohydrates: 33g; Fiber: less than 1g; Protein: 6g
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