Mom's Pumpkin Pie 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mom's Pumpkin Pie cont. 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 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. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

Mom's Pumpkin Pie Remove remainingplastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry. In a large mixing 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). Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008