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Robb's Low-cholesterol Pumpkin Pie With Oil Pastry

A home-style Robb's Low-cholesterol Pumpkin Pie With Oil Pastry made with Egg Substitute, Light Brown Sugar, Salt, Ground Cinnamon, and Evaporated Skim Milk. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 3/4 cup
• 1/2 tsp
• 3 tsp
• 1 can
• 1 1/3 cup
• 1/2 tsp
• 1/3 cup
• 3 tbsp

Method (preview)

1. 1

   Preheat oven to 425 degrees. Place pumpkin in large mixing bowl.

2. 2

   Blend in egg whites, sugar, salt, and spices; stir in evaporated milk.

3. 3

   Pour into unbaked pie shell.

4. 4

   Bake 15 minutes, then reduce heat to 350 degrees.

5. 5

   Bake about 45 minutes longer, until metal knife inserted near center comes out clean.

6. 6

   Mix flour and salt together.

7. 7

   After measuring oil in a measuring cup, add water to the same cup but don't stir.

8. 8

   Add liquid all at once to flour mixture.

9. 9

   Stir lightly with fork until well-mixed.

10. 10

    Press dough into smooth ball.

11. 11

    Place between two 12-inch squares of waxed paper.

12. 12

    Roll out gently with rolling pin until pastry circle reaches edges of paper.

13. 13

    Peel off top sheet of paper.

14. 14

    Lift bottom sheet of paper and pastry by opposite corners.

15. 15

    Flip over onto 9-inch pie plate.

16. 16

    Ease pastry into pie plate and remove waxed paper.

17. 17

    Trim pastry and make a high fluted edge.