Robb's Low-cholesterol Pumpkin Pie With Oil Pastry

---------- Recipe via Meal-Master (tm) v8.02

Title: ROBB'S LOW-CHOLESTEROL PUMPKIN PIE WITH OIL PASTRY
Categories: Pies, Desserts
Yield: 6 servings

--------------------------------PIE FILLING--------------------------------
1 lb Can (1-3/4 cups) pumpkin
1 c Egg substitute
3/4 c Light brown sugar
1/2 ts Salt
3 ts Ground cinnamon
1 1/4 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Ground allspice
1/2 ts Ground mace
1/4 ts Ground cloves
1 Can evaporated skim milk
(12 ounces)
1 Deep 9-inch oil-pastry shell

---------------------------------OIL PASTRY---------------------------------
1 1/3 c All-purpose flour
1/2 ts Salt
1/3 c Canola oil
3 tb Water

FOR FILLING:
Preheat oven to 425 degrees. Place pumpkin in large mixing bowl.
Blend in egg whites, sugar, salt, and spices; stir in evaporated
milk. Pour into unbaked pie shell. Bake 15 minutes, then reduce
heat to 350 degrees. Bake about 45 minutes longer, until metal knife
inserted near center comes out clean.
FOR PASTRY:
Mix flour and salt together. After measuring oil in a measuring cup,
add water to the same cup but don't stir. Add liquid all at once to
flour mixture. Stir lightly with fork until well-mixed. Press dough
into smooth ball. Place between two 12-inch squares of waxed paper.
Roll out gently with rolling pin until pastry circle reaches edges of
paper. Peel off top sheet of paper. Lift bottom sheet of paper and
pastry by opposite corners. Flip over onto 9-inch pie plate. Ease
pastry into pie plate and remove waxed paper. Trim pastry and make a
high fluted edge. Makes 1 nine-inch pastry shell.

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