"Healthified" Pumpkin Pie

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe—see the comparison. Not an ounce of deliciousness was sacrificed in this healthified classic Thanksgiving dessert. The real secret’s in the crust. From eatbetteramerica.  

Prep Time:25 min

Start to Finish:2 hr 25 min

makes:8 servings

Pastry
1 1/4	cups Gold Medal® all-purpose flour
1	teaspoon sugar
1/4	teaspoon salt
1/4	cup vegetable oil
3	to 4 tablespoons fat-free (skim) milk
Filling
3	egg whites or 1/2 cup fat-free egg product
1/2	cup sugar
1 1/2	teaspoons pumpkin pie spice
1/8	teaspoon salt
1	can (15 oz) pumpkin (not pumpkin pie mix)
1	can (12 oz) evaporated fat-free milk
1/2	teaspoon vanilla

1.	Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with for****il well mixed. Stir in milk, 1 tablespoon at a time, tossing with for****il all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2.	In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3.	Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup.

Nutritional Information 1 Serving: Calories 250 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 20g); Protein 7g % Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 1/2 c Dairy, 2 tsp Fats & Oils, 1 oz-equivalents Grains, 1/4 c Vegetables 
*% Daily Values are based on a 2,000 calorie diet. MyPyramid Servings 1/4 c Vegetables, 1/2 c Dairy, 2 tsp Fats & Oils, 1 oz-equivalents Grains