Spiced Pumpkin Pie
|All purpose flour||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Cold water||3 Tablespoon|
|Lemon juice||1 Teaspoon|
|Vegetable cooking spray||1|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Evaporated skimmed milk||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Reduced calorie maple syrup||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Vanilla non fat frozen yogurt||2 1⁄2 Cup (40 tbs)|
Combine flour and salt in a medium bowl.
Add oil, stirring until crumbly.
Combine cold water and lemon juice.
Sprinkle mixture, 1 tablespoon at a time, over surface of flour mixture.
Toss with a fork until dry ingredients are moistened.
Press dough into a 4-inch circle on plastic wrap.
Cover with another sheet of plastic wrap, and chill 5 minutes.
Roll dough into an 11-inch circle.
Place in freezer 5 minutes or until top sheet of wrap can be easily removed.
Invert dough into a 9-inch pieplate coated with cooking spray, and remove remaining sheet of plastic wrap.
Fold edges under and flute, if desired.
Combine pumpkin and next 7 ingredients in a large bowl; stir well.
Pour mixture into pastry shell.
Bake at 350° for 1 hour or until a knife inserted in center comes out clean.
Cool completely on a wire rack.