Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry
Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe
Yield
12 servingsPrep
25 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie filling | |||
| 1 | pound |
pumpkin
1 can |
|
| 1 | cup |
liquid egg substitute
|
|
| ¾ | cup |
brown sugar, light
|
*
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
cinnamon
ground |
|
| 1 ¼ | teaspoons |
ginger
ground |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
mace
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 12 | ounces |
evaporated milk
skim |
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Oil pastry | |||
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
canola oil
|
|
| 3 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pie filling | |||
| 1 | pound can |
pumpkin
1 can |
|
| 237 | ml |
liquid egg substitute
|
|
| 177 | ml |
brown sugar, light
|
*
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
cinnamon
ground |
|
| 6.3 | ml |
ginger
ground |
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
mace
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 346.8 | ml/g |
evaporated milk
skim |
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| Oil pastry | |||
| 315 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
canola oil
|
|
| 45 | ml |
water
|
|
Directions
FOR FILLING: Preheat oven to 425 degrees F.
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℉ (180℃).
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 well-mixed.
Press dough into smooth ball.
Place between two 12-inch 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 9-inch pie plate.
Ease pastry into pie plate and remove waxed paper.
Trim pastry and make a high fluted edge.
Makes 1 nine-inch pastry shell.
