Pumpkin Pie With Topping

Recipe Ingredients

1 cup	62g / 2.2oz	Sifted flour
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	Stick margarine
3 tablespoons	45ml	Skim milk
		Filling
1 1/2 cups	355ml	Canned pumpkin
1 1/2 cups	355ml	Evaporated skim milk
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
2 tablespoons	30ml	White sugar
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Ground cloves
8		Egg whites
2 teaspoons	10ml	Vanilla
		Topping
2 tablespoons	30ml	Fat-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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