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Spiced Pumpkin Pie

Yield 10 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Light and Luscious