1 lb can (1-3/4 cups) pumpkin 1 cup egg substitute 3/4 cup light brown sugar 1/2 tsp salt 3 tsp ground cinnamon 1 1/4 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/2 tsp ground mace 1/4 tsp ground cloves 1 can evaporated skim milk (12 ounces) 1 x deep 9-inch oil-pastry shell oil pastry 1 1/3 cup all-purpose flour 1/2 tsp salt 1/3 cup canola oil 3 tbl 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.

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