Lightened Pumpkin Pie

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Lightened Pumpkin Pie

Prep Time: 30 min.

 

 

Ingredients

 

1 recipe Lightened Pastry for Single-Crust Pie

1 15-ounce can pumpkin

2/3 cup sugar

1/2 teaspoon ground ginger

1-1/2 teaspoons ground cinnamon

1/8 teaspoon ground cloves or allspice

4 egg whites

1 cup evaporated skim milk

1/4 cup water

8 tablespoons frozen whipped dessert topping, thawed

(optional)

 

Directions:

 

Prepare Pastry for Lightened Single-Crust Pie and line

a 9-inch pie plate as directed.

Stir together pumpkin, sugar, cinnamon, ginger, and

cloves or allspice in a large mixing bowl. Add egg

whites. Beat mixture with a fork until combined. Stir

in evaporated skim milk and water. Place pastry-lined

pie plate on an oven rack. Pour pumpkin mixture into

pie plate. Cover edge of pie crust with foil.

Bake in a 375 degree F oven for 25 minutes. Remove

foil. Bake for 25 to 30 minutes more or until a knife

inserted near the center comes out clean. Cool pie on

a wire rack. Cover and store in refrigerator. Serve

with whipped topping, if desired. Makes 8 servings.

Make-Ahead Tip: Up to 1 week ahead, prepare pastry.

Roll the pastry into rounds. Place on waxed paper on a

baking sheet. Wrap, seal, label, and freeze. Thaw at

room temperature before using. Pastry also may be

refrigerated for up to 3 days.

Lightened Pastry for Single-Crust PieButter-flavored

shortening also works well in this recipe.

1-1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 cup shortening

4 to 5 tablespoons cold water

Stir together flour and the salt. Using a pastry

blender cut in shortening until pieces are pea size.

 

Sprinkle 1 tablespoon of the water over part of the

mixture; gently toss with a fork. Push moistened dough

to the side of the bowl. Repeat moistening dough,

using 1 tablespoon of the water at a time, until all

the dough is moistened. Form dough into a ball.

 

On a lightly floured surface, use your hands to

slightly flatten dough. Roll dough from center to

edges into a circle about 12 inches in diameter.

 

To transfer pastry, wrap it around the rolling pin.

Unroll pastry into a 9-inch pie plate. Ease pastry

into pie plate, being careful not to stretch pastry.

 

Trim pastry to 1/2 inch beyond edge of pie plate. Fold

under extra pastry. Crimp edge as desired. Do not

prick pastry. Continue as directed above.

 

Nutritional facts per serving

 

calories: 240 , total fat: 7g , saturated fat: 2g ,

cholesterol: 1mg , sodium: 135mg , carbohydrate: 39g ,

fiber: 2g , protein: 7g

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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