Spiced Pumpkin Pie

Oxmoor House
10 servings.


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1 cup all-purpose flour
1/8 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons cold water
1 teaspoon lemon juice
Vegetable cooking spray
1 1/2 cups canned pumpkin
1/3 cup sugar
3/4 cup evaporated skimmed milk
1/2 cup frozen egg substitute, thawed
1/4 cup reduced-calorie maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
2 1/2 cups vanilla nonfat frozen yogurt


Combine flour and salt in a medium bowl. Add oil, stirring until crumbly. Combine cold water and lemon juice. Sprinkle mixture, 1 tablespoon at a time, over surface of flour mixture. Toss with a fork until dry ingredients are moistened. Press dough into a 4-inch circle on plastic wrap. Cover with another sheet of plastic wrap, and chill 5 minutes.

Roll dough into an 11-inch circle. Place in freezer 5 minutes or until top sheet of wrap can be easily removed. Invert dough into a 9-inch pieplate coated with cooking spray, and remove remaining sheet of plastic wrap. Fold edges under and flute, if desired.

Combine pumpkin and next 7 ingredients in a large bowl; stir well. Pour mixture into pastry shell. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. Cool completely on a wire rack. To serve, cut into 10 slices, and top each with 1/4 cup frozen yogurt.

Created date

August 2009

Nutritional Information

Calories 187
Caloriesfromfat 26 %
Fat 5.3 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.6 g
Carbohydrate 30.3 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 88 mg
Calcium 0.0 mg