Mom's Pumpkin Pie

SUBMITTED BY: Carol Kloes

"'My husband is on a restricted diet, so his mom shared the recipe for these pared-down pies,' says Carol Kloes of Arlington, Texas. 'Now my family enjoys them on holidays.'"

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PREP TIME	20 Min
COOK TIME	50 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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 (15 ounce) cans solid pack pumpkin
2 cups fat-free evaporated milk
2 cups reduced-fat whipped topping

DIRECTIONS

In a 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; add to crumb mixture and toss until moistened. 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 nonstick cooking spray. Remove the remaining plastic wrap. Trim edges of pastry and flute. Repeat with remaining pastry.
In a large mixing bowl, beat the egg substitute, egg, sugars, salt and spices until smooth. Mix in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean. Garnish with whipped topping.

FOOTNOTE

Nutritional Analysis: One serving (1 piece with 2 tablespoons whipped topping) equals 245 calories, 6 g fat (2 g saturated fat), 14 mg cholesterol, 282 mg sodium, 41 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fat.