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Baked Maple Pumpkin Pie

Since I have to watch my saturated fat, I was happy to find this recipe for a good pumpkin pie. We enjoy its mild maple flavor. —Betty Leonard of Steinhatchee, Florida

8 ServingsPrep: 15 min. + chilling Bake: 55 min.

Ingredients

1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup canola oil
1-1/2 cups all-purpose flour
1 teaspoon cider vinegar
2 to 4 tablespoons cold water
FILLING:
1 can (15 ounces) solid-pack pumpkin
3/4 cup egg substitute
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/4 teaspoon ground nutmeg
1 cup fat-free evaporated milk

Directions

In a small bowl, combine the flour, sugar, salt and baking powder.
Stir in oil and vinegar. Gradually add water, tossing with a fork
until a ball forms. Shape into a 6-in. circle. Roll out between two
pieces of plastic wrap to fit a 9-in. pie plate. Remove top piece of
plastic wrap; invert pastry into a 9-in. pie plate coated with
cooking spray. Remove remaining plastic wrap. Trim pastry to 1/2 in.
beyond edge of plate; flute edges. Refrigerate for 20 minutes or

2 of 2

Baked Maple Pumpkin Pie (continued)

Directions (continued)

until chilled.
In a large bowl, combine the pumpkin, egg substitute, syrup,
cinnamon, ginger, maple flavoring and nutmeg; mix just until
blended. Gradually stir in milk. Pour into pastry shell.
Bake at 450° for 10 minutes. Reduce heat to 350°; bake for
45-50 minutes or until a knife inserted near the center comes out
clean. Cool on a wire rack. Store in the refrigerator. Yield: 8
servings.

Nutrition Facts: One piece equals 282 calories, 10 g fat (1 g saturated fat), 3 mg cholesterol, 245 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.