Recipe - Robbs Low-Cholesterol Pumpkin Pie With Oil P

PIE FILLING
1 pound Can (1Three fourths cups) pumpkin
1 cup Egg substitute
Three fourths cup Light brown sugar
One half teaspoon Salt
3 teaspoon Ground cinnamon
1 One fourth teaspoon Ground ginger
One half teaspoon Ground nutmeg
One half teaspoon Ground allspice
One half teaspoon Ground mace
One fourth teaspoon Ground cloves
1 Can evaporated skim milk
(12 ounces)
1 Deep 9inch oilpastry shell

OIL PASTRY
1 1/3 cup Allpurpose flour
One half teaspoon Salt
1/3 cup Canola oil
3 tablespoon 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
wellmixed. Press dough into smooth ball. Place between two 12inch
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 9inch pie
plate. Ease pastry into pie plate and remove waxed paper. Trim pastry and
make a high fluted edge. Makes 1 nineinch pastry shell.