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| 1 1/4 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon sugar |
| 1/4 | teaspoon salt |
| 1/4 | cup vegetable oil |
| 3 | to 4 tablespoons fat-free (skim) milk |
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| 3 | egg whites or 1/2 cup fat-free egg product |
| 1/2 | cup sugar |
| 1 1/2 | teaspoons pumpkin pie spice |
| 1/8 | teaspoon salt |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1 | can (12 oz) evaporated fat-free milk |
| 1/2 | teaspoon vanilla |
| 1. | Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork. |
| 2. | In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes. |
| 3. | Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated. |
| Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup. |
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| Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
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| The sugar and milk used in the pastry contribute to the browning and tenderness of the baked crust. In the filling, vanilla enhances the flavor, adding a little sweetness to compensate for the reduction in sugar from the original version. |
Nutrition Information:
250 ( 70); 7g ( 1g, 0g); 0mg; 190mg; 38g ( 2g, 20g); 7g 170%; 2%; 15%; 10% 1 ; 1 1/2 ; 0 ; 1/2 ; 1 2 1/2