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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: ROBB'S LOW-CHOLESTEROL PUMPKIN PIE WITH OIL PASTRY

  3. Categories: Pies, Desserts

  4. Yield: 6 servings

  5. --PIE FILLING--

  6. 1 lb Can (1-3/4 cups) pumpkin

  7. 1 c Egg substitute

  8. 3/4 c Light brown sugar

  9. 3 ts Ground cinnamon

  10. 1 1/4 ts Ground ginger

  11. 1/2 ts Ground nutmeg

  12. 1/2 ts Ground allspice

  13. 1/2 ts Ground mace

  14. 1/4 ts Ground cloves

  15. 1 Can evaporated skim milk

  16. (12 ounces)

  17. 1 Deep 9-inch oil-pastry shell

  18. --OIL PASTRY--

  19. 1 1/3 c All-purpose flour

  20. 1/2 ts Salt

  21. 1/3 c Canola oil

  22. 3 tb Water

  23. FOR FILLING:

  24. Preheat oven to 425 degrees. Place pumpkin in large mixing bowl.

  25. Blend in egg whites, sugar, salt, and spices; stir in evaporated

  26. milk. Pour into unbaked pie shell. Bake 15 minutes, then reduce

  27. 350 degrees. Bake about 45 minutes longer, until metal knife

  28. inserted near center comes out clean.

  29. FOR PASTRY:

  30. Mix flour and salt together. After measuring oil in a measuring cup,

  31. add water to the same cup but don't stir. Add liquid all at once to

  32. flour mixture. Stir lightly with fork until well-mixed. Press dough

  33. into smooth ball. Place between two 12-inch squares of waxed paper.

  34. Roll out gently with rolling pin until pastry circle reaches edges of

  35. paper. Peel off top sheet of paper. Lift bottom sheet of paper and pastry by opposite corners. Flip over onto 9-inch pie plate. Ease

  36. pastry into pie plate and remove waxed paper. Trim pastry and make a

  37. high fluted edge. Makes 1 nine-inch pastry shell. --

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