Spiced Pumpkin Pie Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Cold water | 3 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| Vegetable cooking spray | ||
| Canned pumpkin | 1 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Evaporated milk | 3/4 Cup (16 tbs), skimmed | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| 1/4 cup reduced-calorie maple syrup | ||
| Ground cinnamon | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| 2 1/2 cups vanilla nonfat frozen yogurt | ||
Directions
Combine flour and salt in a medium bowl.
Add oil, stirring until crumbly.
Combine cold water and lemon juice.
Sprinkle mixture, 1 tablespoon at a time, over surface of flour mixture.
Toss with a fork until dry ingredients are moistened.
Press dough into a 4-inch circle on plastic wrap.
Cover with another sheet of plastic wrap, and chill 5 minutes.
Roll dough into an 11-inch circle.
Place in freezer 5 minutes or until top sheet of wrap can be easily removed.
Invert dough into a 9-inch pieplate coated with cooking spray, and remove remaining sheet of plastic wrap.
Fold edges under and flute, if desired.
Combine pumpkin and next 7 ingredients in a large bowl; stir well.
Pour mixture into pastry shell.
Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Cool completely on a wire rack.
Add oil, stirring until crumbly.
Combine cold water and lemon juice.
Sprinkle mixture, 1 tablespoon at a time, over surface of flour mixture.
Toss with a fork until dry ingredients are moistened.
Press dough into a 4-inch circle on plastic wrap.
Cover with another sheet of plastic wrap, and chill 5 minutes.
Roll dough into an 11-inch circle.
Place in freezer 5 minutes or until top sheet of wrap can be easily removed.
Invert dough into a 9-inch pieplate coated with cooking spray, and remove remaining sheet of plastic wrap.
Fold edges under and flute, if desired.
Combine pumpkin and next 7 ingredients in a large bowl; stir well.
Pour mixture into pastry shell.
Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Cool completely on a wire rack.
Chef
