Categories: Pies, Desserts 
      Yield: 6 servings 
  
--------------------------------PIE FILLING-------------------------------- 
      1 lb Can (1-3/4 cups) pumpkin 
      1 c  Egg substitute 
    3/4 c  Light brown sugar 
    1/2 ts Salt 
      3 ts Ground cinnamon 
  1 1/4 ts Ground ginger 
    1/2 ts Ground nutmeg 
    1/2 ts Ground allspice 
    1/2 ts Ground mace 
    1/4 ts Ground cloves 
      1    Can evaporated skim milk 
           (12 ounces) 
      1    Deep 9-inch oil-pastry shell 
 
---------------------------------OIL PASTRY--------------------------------- 
  1 1/3 c  All-purpose flour 
    1/2 ts Salt 
    1/3 c  Canola oil 
      3 tb Water 
  
  FOR FILLING: 
  Preheat oven to 425 degrees.  Place pumpkin in large mixing bowl. 
  Blend in egg whites, sugar, salt, and spices; stir in evaporated 
  milk.  Pour into unbaked pie shell.  Bake 15 minutes, then reduce 
  heat to 350 degrees. Bake about 45 minutes longer, until metal knife 
  inserted near center comes out clean. 
  FOR PASTRY: 
  Mix flour and salt together.  After measuring oil in a measuring cup, 
  add water to the same cup but don't stir.  Add liquid all at once to 
  flour mixture.  Stir lightly with fork until well-mixed.  Press dough 
  into smooth ball.  Place between two 12-inch squares of waxed paper. 
  Roll out gently with rolling pin until pastry circle reaches edges of 
  paper.  Peel off top sheet of paper.  Lift bottom sheet of paper and 
  pastry by opposite corners. Flip over onto 9-inch pie plate.  Ease 
  pastry into pie plate and remove waxed paper.  Trim pastry and make a 
  high fluted edge.  Makes 1 nine-inch pastry shell.