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Pumpkin Pie With Topping

Type: Low Fat
Courses: Dessert, Pies
Serves: 8 people

Recipe Ingredients

1 cup 62g / 2.2ozSifted flour
1/4 teaspoon 1.3mlSalt
1/4 cup 49g / 1.7ozStick margarine
3 tablespoons 45mlSkim milk
  Filling
1 1/2 cups 355mlCanned pumpkin
1 1/2 cups 355mlEvaporated skim milk
1/4 cup 40g / 1.4ozBrown sugar - (packed)
2 tablespoons 30mlWhite sugar
1/4 teaspoon 1.3mlSalt
1 teaspoon 5mlCinnamon
1/2 teaspoon 2.5mlGround cloves
8   Egg whites
2 teaspoons 10mlVanilla
  Topping
2 tablespoons 30mlFat-free frozen vanilla yogurt

Recipe Instructions

For the crust: Sift flour and salt together into a mixing bowl. Melt margarine and cool; combine with skim milk. Pour margarine-milk mixture into flour. Stir until blended. Add cold water, if necessary, to hold flour together. Form into a flattened ball and refrigerate while making filling.

Place refrigerated dough onto a sheet of wax paper. Put another sheet over the top and quickly roll into a 10- to 11-inch circle. Remove top sheet of wax paper and turn over dough into a 9-inch pie plate. Carefully remove remaining wax paper and trim and flute edges of dough. Fill with pumpkin mixture.

For the filling: Preheat oven to 400 degrees. Mix all ingredients for the filling together. Stir until smooth. Pour into the pie crust. Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for another 20 to 30 minutes (or until pie is just set in the center). Let cool on a rack. Add topping and serve.

This recipe yields 8 servings.

Nutritional Analysis Per Serving: Calories 245; Fat (grams) 7; Percent calories from fat 26; Percent polyunsaturated 4; Percent saturated 11; Percent monounsaturated 11; Cholesterol (milligrams) 2; Sodium (milligrams) 335; Protein (grams) 10; Carbohydrate (grams) 35; Fiber (grams) trace.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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