Pumpkin custard pie

Pumpkin custard pie

Ingredients/Components

• cold water - 4 5
• all-purpose flour
• pumpkin pie spice
• margarine - 1/3 c
• can evaporated skim milk - 1 oz
• egg substitute - 3/4 c
• firmly packed light brown sugar - 1/2 c
• solid pack pumpkin - 1 lb

How to make pumpkin custard pie:

In medium bowl, cut margarine into flour until crumbly. Stir in water to make ball. Roll 3/4 of dough into 11-inch circle and put in 9-inch pie plate and trim. Cut reserved dough into 1-inch leaves and attach to edge of pie with 1 tablespoon egg substitute.

In a large bowl of electric mixer, beat remaining egg substitute, pumpkin, brown sugar and pumpkin pie spice at medium speed until blended. Gradually blend in evaporated milk. Pour into prepared shell. Bake at 400° for 35 to 45 minutes or until inserted knife comes out clean. Cool and chill. Yields 10 servings, 204 calories and 6 g fat each.

Recipe categories: Desserts, Pie, Pies and tarts.