Crust:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 3 to 4 Tablespoons ice water
Filling:
- 3/4 cup Splenda brand No-Calorie Granular Sweetener
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice mix
- 1/2 cup cholesterol-free egg substitute
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated skimmed milk
Preheat oven to 425 degrees. Combine flour and salt in bowl. Stirring briskly with fork, drizzle in oil. Stir until mixture resembles coarse crumbs. Sprinkle with water, 1 Tablespoon at a time. Stir until mixture holds together.
Shape dough into disk. Wrap in waxed paper or plastic and refrigerate one hour or until firm. Roll out dough on lightly floured surface to 1/8-inch thickness. Line 9-inch deep-dish pie plate with pastry. Turn edge under and crimp as desired.
For filling, mix sweetener, salt and spice mix in bowl. Pour egg substitute into large bowl. Stir pumpkin and sweetener/spice mix into egg substitute. Gradually stir in milk. Pour into pie shell.
Bake 15 minutes. Reduce temperature to 350 degrees. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool.
Nutritional Analysis:
Calories - 238
Total Fat - 10g
Sat Fat - less than 1g
Carbs - 30g
Cholesterol - 2mg
Fiber - 2g
Protein - 8g
Sodium - 230mg
Diabetic Exchanges:
2 Starch
2 Fat
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