Pie Recipes #200 - Maple Pumpkin Pie Recipe from Light and Tasty Magazine

Maple Pumpkin Pie
Submitted by Linda

Prep: 15 min. + chilling
Bake: 55 min

.1-1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup canola oil
1 teaspoon cider vinegar
2 to 4 tablespoons cold water

FILLING:
1 can (15 ounces) solid-pack pumpkin
3/4 cup egg substitute
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon maple flavoring
1/4 teaspoon ground nutmeg
1 cup fat-free evaporated milk

In a small bowl, combine the flour, sugar, salt and baking powder.Stir in oil and vinegar. Gradually add water, tossing with a forkuntil a ball forms. Shape into a 6-in. circle. Roll out between twopieces of plastic wrap to fit a 9-in. pie plate. Remove top piece ofplastic wrap; invert pastry into a 9-in. pie plate coated withnonstick cooking spray. Remove remaining plastic wrap. Trim pastryto 1/2 in. beyond edge of plate; flute edges. Refrigerate for 20minutes or until chilled.In a large bowl, combine the pumpkin, egg substitute, syrup,cinnamon, ginger, maple flavoring and nutmeg; mix just untilblended. Gradually stir in milk. Pour into pastry shell.Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 45-50minutes or until a knife inserted near the center comes out clean.Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Nutritional Analysis: 1 piece equals 282 calories, 10 g fat (1 gsaturated fat), 3 mg cholesterol, 245 mg sodium, 42 g carbohydrate,3 g fiber, 8 g protein. Diabetic Exchanges: 2-1/2 starch, 2 fat.

Source: Light and Tasty magazine