Skinny Pumpkin Pie

 


Ingredients

Pastry

  • 1 1/4
    cups Gold Medal™ all-purpose flour
  • 1
    teaspoon sugar
  • 1/4
    teaspoon salt
  • 1/4
    cup vegetable oil
  • 3
    to 4 tablespoons fat-free (skim) milk

Filling

  • 3
    egg whites or 1/2 cup fat-free egg product
  • 1/2
    cup sugar
  • 1 1/2
    teaspoons pumpkin pie spice
  • 1/8
    teaspoon salt
  • 1
    can (15 oz) pumpkin (not pumpkin pie mix)
  • 1
    can (12 oz) evaporated fat-free milk
  • 1/2
    teaspoon vanilla

  • Steps

1 Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.

    2 In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.

    3 Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

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