Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/8 teaspoon salt

  3. 2 tablespoons shortening

  4. 2 tablespoons cold water FILLING:

  5. 1/2 cup canned pumpkin

  6. 1/3 cup fat-free evaporated milk

  7. 1/4 cup packed brown sugar

  8. 1/4 cup egg substitute

  9. 2 teaspoons sugar

  10. 1/2 teaspoon pumpkin pie spice

  11. 1/2 teaspoon maple flavoring Dash salt

Instructions Jump to Ingredients ↑

  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. 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. 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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