Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe

Ingredients:
1 lb can (1-3/4 cups) pumpkin
1 cup
egg substitute
3/4 cup light brown sugar
1/2 tsp salt
3 tsp
ground cinnamon
1 1/4 tsp ground ginger
1/2 tsp ground nutmeg

1/2 tsp ground allspice
1/2 tsp ground mace
1/4 tsp ground
cloves
1 can evaporated skim milk (12 ounces)
1 x deep 9-inch
oil-pastry shell
oil pastry
1 1/3 cup all-purpose flour
1/2 tsp
salt
1/3 cup canola oil
3 tbl water

Procedures:
FOR FILLING: Preheat
oven to 425 degrees. Place pumpkin in large mixing bowl. Blend in egg
whites, sugar, salt, and spices; stir in evaporated milk. Pour into unbaked
pie shell. Bake 15 minutes, then reduce heat to 350 degrees. Bake about 45
minutes longer, until metal knife inserted near center comes out clean. FOR
PASTRY: Mix flour and salt together. After measuring oil in a measuring cup,
add water to the same cup but don't stir. Add liquid all at once to flour
mixture. Stir lightly with fork until well-mixed. Press dough into smooth
ball. Place between two 12-inch squares of waxed paper. Roll out gently with
rolling pin until pastry circle reaches edges of paper. Peel off top sheet
of paper. Lift bottom sheet of paper and pastry by opposite corners. Flip
over onto 9-inch pie plate. Ease pastry into pie plate and remove waxed
paper.
Trim pastry and make a high fluted edge.
Makes 1 nine-inch
pastry shell.