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Light-Style Pumpkin Pie

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  • Makes: 10 servings
  • Prep: 25 mins
  • Bake: 55 mins 375°F

Light-Style Pumpkin Pie

Directions

  1. Preheat oven to 375 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten pastry dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick.
  2. Place tofu in a blender. Cover and blend until very smooth, stopping to scrape down side of container as necessary. Add pumpkin, sugar, the 1 teaspoon cinnamon, the salt, ginger, and cloves. Cover and blend until well mixed. Pour pumpkin mixture into pastry-lined pie plate, spreading to an even layer.
  3. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil. Bake for 30 minutes more. Cool on a wire rack. Cover and refrigerate within 2 hours.
  4. To serve, if desired, top with whipped topping, additional ground cinnamon, and crystallized ginger.

From the Test Kitchen

*Sugar Substitute:

Choose Equal Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 164 cal., 24 carbo. Exchanges: 0.5 other carbohydrates.

Oil Pastry

Directions

  1. In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.

Nutrition Facts (Light-Style Pumpkin Pie)

  • Per serving:
  • 190 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 151 mg sodium,
  • 31 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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