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Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry


Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe













Low Cholesterol, Trans-fat Free, Good source of fiber


Pie filling
1 pound pumpkin
1 can
1 cup liquid egg substitute
¾ cup brown sugar, light
½ teaspoon salt
3 teaspoons cinnamon
1 ¼ teaspoons ginger
½ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon mace
¼ teaspoon cloves
12 ounces evaporated milk
1 each pie shell (9 inch)
9 inch
Oil pastry
1 ⅓ cups all-purpose flour
½ teaspoon salt
cup canola oil
3 tablespoons water


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 42050% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 640mg 27%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 15%
Sugars g
Protein 24g
Vitamin A 240% Vitamin C 7%
Calcium 14% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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