Tasty Pumpkin Pie
(Gout-friendly)
Sugar-free crust
1/3 cup butter-flavored vegetable shortening
1 cup flour
3 tbsp ice water
Pumpkin filling
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
Directions
For the crust: Put flour and shortening into a small bowl. With 2 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.
Serves 8
Each serving contains about 278 calories, 42 g carbohydrates, 7 g protein, 6 g fat, 91 mg sodium, and 3 g fiber.