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PiePastry - Pumpkin Pie #1

Source of Recipe

from suite 101 com


List of Ingredients

for the crust:
1 1/2 c. flour
1/4 tsp. salt
1/3 c. canola oil
3 - 4 tbsp. ice water

for the filling:
3/4 c. Splenda brand No-Calorie Granular Sweetener
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. cholesterol-free egg substitute
1 16oz. can solid pumpkin
1 12oz. can evaporated skimmed milk


Recipe

Preheat oven to 425.

for the crust:
Combine the flour and salt in a bowl.
Drizzle in the oil, stirring briskly with a fork, until mixture resembles coarse crumbs.
Sprinkle with the water, 1 tbsp. at a time. Stir until the mixture holds together.
Shape dough into a flat disc. Wrap and refrigerate for one hour or until firm.
On a lightly floured surface, roll out dough to 1/8" thickness. Line a 9", deep dish pie plate. Turn edge under and crimp as desired.

for the filling:
Mix the sweetener, salt, cinnamon, ginger and cloves in a small bowl.
Pour the egg substitute into a large bowl.
Stir solid pumpkin and the sweetener mixture into the egg substitute.
Gradually stir in milk.
Pour into pie shell and bake for 15 minutes.
Reduce temperature to 350, and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Let cool.

Nutritional Analysis:
Calories - 238
Total Fat - 10g
Sat Fat - less than 1g
Carbs - 30g
Cholesterol - 2mg
Fiber - 2g
Protein - 8g
Sodium - 230mg

Diabetic Exchanges:
2 Starch
2 Fat