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Sugarless Pumpkin Pie




Source of Recipe


My recipe


List of Ingredients




---Pastry Crust---
Vegetable Cooking Spray
1 1/2 Cups Sifted All-purpose Flour
1/2 Teaspoon Salt
1/2 Cup Vegetable Shortening
4 Tablespoons Water
---Filling---
1 Cup Apple Juice, Frozen Concentrate, thawed
1 16 Ounce Can Pumpkin, Canned
3 Tablespoons Margarine, melted and cooled
3 Eggs, lightly beaten
1/2 Cup Half and Half
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves


Recipe



To prepare the crust: Spray a 9" pie pan with cooking spray. Combine flour and salt. Cut in shortening until large flakes form. Stir in water with a fork and press dough together to form a flat round. Wrap in plastic wrap and refrigerate at least 30 minutes.

Roll dough between sheets of lightly floured plastic wrap. Remove plastic and transfer to the prepared pan. Crimp the edge of the dough. Refrigerate 30 minutes.

To prepare the filling: Pour apple juice concentrate into a medium-size saucepan, bring to a boil, reduce heat and simmer for 7 minutes. Measure 2/3 cup of the concentrate. Cool.

Combine reduced concentrate, pumpkin, margarine, eggs, half-and-half, cinnamon, nutmeg and cloves; whisk the mixture until completely smooth. Pour filling into the crust.

Place the pie in a preheated 350°F. oven and bake 45 minutes, or until set in the center.