Healthy Pumpkin Pie Treat
|Unbleached all-purpose flour||1 Cup (16 tbs) (Approximately)|
|Granulated sugar||2 Tablespoon|
|Margarine||1⁄4 Cup (4 tbs), well chilled|
|Canned pumpkin puree||16 Ounce (1 Can)|
|Oat bran||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Egg whites||2 , lightly beaten|
|Ground allspice||1 Teaspoon|
1. In a medium-size bowl stir together 1 cup of flour, the granulated sugar and salt. Using a pastry blender or 2 knives, cut in the margarine until the mixture resembles cornmeal. Add 2 to 3 tablespoons of cold water and stir until the dough forms a mass. Knead the dough 1 minute, then form it into a ball, flatten it into a disk and wrap in plastic wrap. Refrigerate 20 minutes.
2. Preheat the oven to 425°
3. Lightly flour a work surface and rolling pin. Roll out the dough to a 12-inch disk and carefully transfer it to a 9-inch pie pan. Press the dough into the pan, then trim and flute the edges; set aside.
4. For the filling, in a medium-size bowl combine the pumpkin puree, oat bran, brown sugar, honey, milk, egg whites, cornstarch and allspice, and stir until well blended. Pour the filling into the crust and bake the pie 15 minutes. Reduce the heat to 350° and bake 30 minutes more, or until the crust is golden and the filling is set.