MOM'S PUMPKIN PIE

Mom's Pumpkin Pie image

My husband is on a restricted diet, so his mom shared the recipe for these pared-down pies. -Carol Kloes, Arlington, Texas

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 2 pies (8 servings each).

Number Of Ingredients 17

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Ingredients

2 cups all-purpose flour, divided
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons shortening
6 tablespoons cold water
FILLING:
1/2 cup egg substitute
1 egg
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cans (15 ounces each) solid-pack pumpkin
2 cups fat-free evaporated milk
2 cups reduced-fat whipped topping

Steps:

In a small bowl, combine 1-1/2 cups flour, sugar and salt; cut in shortening until crumbly. In another bowl, whisk water and remaining flour until smooth. Gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide pastry in half. Roll out each portion between two pieces of plastic wrap into an 11-in. circle. Freeze for 10 minutes., Remove one sheet of plastic wrap from one pastry; transfer to a 9-in. pie plate coated with cooking spray. Remove remaining, plastic wrap. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Repeat with remaining pastry., In a large bowl, beat the egg substitute, egg, sugars, salt and spices until blended. Beat in pumpkin. Gradually beat in milk. Pour into crusts. Bake at 375° for 50-60 minutes or until a knife inserted in the center comes out clean. Garnish with whipped topping.

Nutrition Facts : Calories 245 calories, Fat 6g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 282mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.