Pumpkin Pie

Oil Pastry:
1 cup + 2 Tbsp. flour, all purpose or whole wheat pastry flour
1/3 cup canola oil
2 Tbsp. cold water

Filling:
1 (16-oz.) can solid packed pumpkin
½ cup non-fat egg substitute OR 4 egg whites OR 2 eggs omega 3 enriched preferred
½ cup sugar
1 ½ tsp. pumpkin pie spice*
1 (12-oz.) can evaporated skim milk

Preheat oven to 350°F.  Combine crust ingredients and roll between two sheets of wax paper to fit into an 8" or 9" pan.  Lightly spray a glass pie pan with vegetable cooking spray.  Place crust in pan, lightly spray with vegetable cooking spray, and pre-bake for 7 minutes at 350°F.

Puree filling in a food processor or blender or use mixer to blend well.  Pour into the crust and bake for 45-55 minutes at 350°F.  The pie is done when a knife inserted in center comes out clean. 

Note:  In place of pumpkin pie spice, you may also use ¼ teaspoon ground cloves, ½ teaspoon ground ginger and 1 teaspoon of ground cinnamon.

Yield: 8 servings

PER SERVING:    
CALORIES: 250    
FAT: 10g            SATURATED FAT: 0.5g
SODIUM: 80mg  
CARBOHYDRATE: 33g     
PROTEIN: 8g
FIBER: 3g
CHOLESTEROL: 0mg

WeightWatchers Points:  5

Diabetic Exchange: 2 carbohydrate/starch + 2 fat

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