Healthified Pumpkin Pie

 

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

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

• 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.