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Pumpkin Pie

The new natural shortening available at health food stores in the refrigerated section is trans fat-free.

Pastry
1 1/4 cup (310 mL) whole wheat cake and pastry flour
1/4 tsp (1 mL) salt
6 Tbsp (90 mL) natural shortening
1 tsp (5 mL) apple cider vinegar
Cold water, as required

Filling
2 large eggs
1 2/3 cup (400 mL) pure pumpkin purée, unseasoned
1/2 cup (125 mL) brown sugar, packed
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) dried ginger
1/4 tsp (1 mL) cloves
3/4 cup (180 mL) evaporated milk

In medium bowl, use fork to stir together flour and salt. Using pastry cutter or two knives, cut shortening into flour until it looks like small peas. Pour vinegar into glass measuring cup and add enough cold water to make 1/4 cup (60 mL). Pour into flour mixture; mix until dough comes together in a ball.

Roll dough into a circle on a lightly floured board until about 1/8-inch (3 mm) thick. Transfer to pie plate. Roll outer edge under to form a ridge.

Beat eggs and pumpkin together in medium bowl. Add sugar, cinnamon, ginger, and cloves; stir until well combined. Lightly whisk in milk.

Pour filling in pie shell. Bake at 425 F (220 C) for 15 minutes, then reduce temperature to 350 F (180 C); continue baking for 35 to 40 minutes or until knife inserted in centre comes out clean. Cool and serve.

Makes 1 - 8 in (20 cm) pie, enough to serve 8.

One slice contains: 262 calories; 5.3 g protein; 11 g total fat (4 g sat. fat, 0 g trans fat); 35 g carbohydrates; 2.8 g fibre; 90 mg sodium

Source: alive #324, October 2009