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Pumpkin Spice Pie




Source of Recipe


Inhternet


List of Ingredients




1 cup 1% lowfat cottage cheese
1-1/4 cups canned solid-pack pumpkin
2/3 cup egg substitute. OR 1 large whole egg plus 4 large
egg whites
1/3 cup light r dark corn syrup
1/4 cup sugar
1 Tbsp all-purpose flour
1 Tbsp pumpkin pie spice
1-1/2 tsp vanilla extract
1 baked Easy Flaky Pastry (recipe follows)
Lowfat frozen yogurt (optional



Recipe



Preheat oven to 400°F. Process cottage cheese, pumpkin, egg substitute, corn syrup, sugar, flour, pumpkin pie spice, and vanilla extract in an electric blender until smooth. Pour into pastry shell; bake for 20 minutes.

Reduce oven temperature to 325°F and continue baking 25 to 30 minutes or until pie is just set. Let cool on a wire rack; serve at room temperature or chilled with frozen yogurt, if desired. Makes 8 Servings.

EASY FLAKY PASTRY
1 cup all-purpose flour
1 tsp sugar
1/2 tsp salt
1/4 cup stick margarine (or butter), melted and cooled
3 Tbsp vanilla-flavored lowfat yogurt

Preheat oven to 425°F. Combine flour, sugar, and salt in a bowl; stir with a fork and set aside.

Combine margarine and yogurt, beating well with fork until blended. Immediately drizzle mixture over flour mixture; toss with fork or fingers until crumbly. Form into a ball.

Roll out pastry between two sheets of plastic wrap to a 10-1/2-inch circle; fit into a 9-inch pie plate. Crimp sides and refrigerate 30 minutes. Take out of refrigerator; prick all over with a fork. Fill and bake, or bake unfilled.

Bake in lower third of oven for 10 minutes --- if necessary, press pastry to pie plate with the back of a wooden spoon. (Note: if edges begin to brown too quickly, cover lightly with a piece of foil, and continue baking). Reduce oven temperature to 350°F and continue baking 10 to 15 minutes or until pastry is golden. Yield: 1 (9-inch) Pastry.