Wow your friends and family with this tasty pumpkin pie recipe. It's dietitian-approved and gout-friendly.
- 1/3 cup butter-flavored vegetable shortening
- 1 cup flour
- 3 tbsp ice water
- 1 (15-ounce) can pumpkin
- 1/2 cup egg substitute
- 3/4 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 (12-ounce) can evaporated skim milk
For the crust
Put flour and shortening into a small bowl. With two knives, a fork, or a pastry blender, cut shortening into flour until thoroughly mixed. Work on the crust at this time, not after adding water.
Add water and use a fork to toss quickly. Handle as little as possible. It can be a bit crumbly when you put it onto plastic wrap. Form a ball as you wrap it tightly and refrigerate for 30 minutes. When ready to make the crust, sprinkle a little flour on a large piece of plastic wrap. Put dough on the floured wrap. Turn once to get flour on both sides. Cover with a second piece of plastic wrap. Use a rolling pin to roll crust to fit a 9-inch pie pan.
For the filling
Preheat oven to 425°F. In a medium bowl, whisk pumpkin with egg substitute, sugar, and spices. Add evaporated milk; stir thoroughly. Pour mixture into pie shell.
Bake for 15 minutes. Reduce heat to 350°F and keep baking for 30 minutes longer or until toothpick inserted in center of pie comes out clean. The center will get firmer as it cools.
Each serving contains about 278 calories, 42 g carbohydrates, 7 g protein, 6 g fat, 91 mg sodium and 3 g fiber.