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Mom's Pumpkin Pie

"My husband is on a restricted diet, so his mom shared the recipe for these pared-down pies," says Carol Kloes of Arlington, Texas. "Now my family enjoys them on holidays."

16 ServingsPrep: 20 min. + freezing Bake: 50 min.

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.

2 of 2

Mom's Pumpkin Pie (continued)

Directions (continued)

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).

Nutrition Facts: One serving (1 piece with 2 tablespoons whipped topping) equals 245 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 282 mg sodium, 41 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.