Mom's Pumpkin Pie Recipe

Ingredients

• 2 cups all-purpose flour, divided
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 6 tablespoons shortening
• 6 tablespoons cold water
• FILLING:
• 1/2 cup egg substitute
• 1 egg
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cans (15 ounces each) solid-pack pumpkin
• 2 cups fat-free evaporated milk
• 2 cups reduced-fat whipped topping

Directions

• In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes.
• Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining
• plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry.
• In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375° for 50-60 minutes or until a knife inserted near the center comes out clean. Garnish with whipped topping. Yield: 2 pies (8 servings each).

Mom's Pumpkin Pie published in Light & Tasty October/November 2001, p50