Printable | Taste of Home

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
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

Printed from tasteofhome.com Sep 7, 2008

-----------------------Fold------------------------

Mom's Pumpkin Pie cont.

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
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).