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Receta Robb's Low Cholesterol Pumpkin Pie With Oil Pastry
by Global Cookbook

Robb's Low Cholesterol Pumpkin Pie With Oil Pastry
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Ingredientes

  • 1 lb can (1-3/4 c.) pumpkin
  • 1 c. egg substitute
  • 3/4 c. light brown sugar
  • 1/2 tsp salt
  • 3 tsp grnd cinnamon
  • 1 1/4 tsp grnd ginger
  • 1/2 tsp grnd nutmeg
  • 1/2 tsp grnd allspice
  • 1/2 tsp grnd mace
  • 1/4 tsp grnd cloves
  • 1 can evaporated skim lowfat milk (12 ounces)
  • 1 x deep 9-inch oil-pastry shell
  • 1 1/3 c. all-purpose flour
  • 1/2 tsp salt
  • 1/3 c. canola oil
  • 3 Tbsp. water

Direcciones

  1. FOR FILLING: Preheat oven to 425 degrees. Place pumpkin in large mixing bowl. Blend in egg whites, sugar, salt, and spices; stir in evaporated lowfat milk. Pour into unbaked pie shell. Bake 15 min, then reduce heat to 350 degrees. Bake about 45 min longer, till metal knife inserted near center comes out clean. FOR PASTRY: Mix flour and salt together. After measuring oil in a measuring c., add in water to the same c. but do not stir. Add in liquid all at once to flour mix. Stir lightly with fork till well-mixed. Press dough into smooth ball. Place between two 12-inch squares of waxed paper. Roll out gently with rolling pin till 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 9-inch pie plate. Ease pastry into pie plate and remove waxed paper.
  2. Trim pastry and make a high fluted edge.
  3. Makes 1 nine-inch pastry shell.