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Pumpkin Pie

Pumpkin pie is a traditional holiday dessert. The problem with commercially made ones is added salt in both the filling and the crust. Buy plain canned pumpkin and make your own. It's easier than you think. Cool Whip is sodium free, unlike real whipped cream, and also comes in low fat and non-fat versions. I find this oil based pie crust easier to work with than with solid shortening. And it seems to stay flaky through more handling.

For Pastry
1 1/3 c Flour
1/3 c Oil
2 T Cold Water
For Filling
1 1/4 c Pumpkin,Cooked And Mashed
3/4 c Sugar
1/4 t Ginger
1 t Cinnamon
1 t Flour
1/2 c Egg Substitute
1 c Evaporated Milk
2 T Water
1/2 t Vanilla

To make the crust, add oil to flour and mix well with fork. Sprinkle water over and mix well. With hands press into ball and flatten. Roll between two pieces in waxed paper. Remove top waxed paper, invert over pan and remove other paper. Press into place. Combine pumpkin, sugar, spices and flour in mixing bowl. Add eggs and mix well. Add milk, water and vanilla. Mix. Pour into pie shell. Bake at 400 degrees 45 to 50 minutes or until knife inserted near center comes out clean.

Yield: 8 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 300
Calories from Fat 111

% Daily Values *

Total Fat 12 gr
  Saturated Fat 3 gr
  Polyunsaturated Fat 6 gr
  Monounsaturated Fat 3 gr
Cholesterol 9 mg
Sodium 64 mg
Potassium 251 mg
Carbohydrates 42 gr
  Dietary Fiber 1.8gr
Protein 7 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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